Paulettes Whippy Frosting Food

WHIPPED FROSTING I

Steps:

• In a small saucepan, mix milk into flour gradually to prevent lumps. Cook, stirring constantly over low heat until thick. Cover with waxed paper and cool completely or set in bowl of ice water and stir until cooled.
• In mixer bowl, combine shortening and margarine, beat 4 minutes. Add sugar; beat 4 minutes. Add cooled paste and vanilla and beat well.

WHIPPED CREAM FROSTING

Steps:

• Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry.
• Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out.
• The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.

WHIPPED FROSTING

Steps:

• In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.

WHIPPED CREAM FROSTING

Steps:

• Using both a chilled bowl and chilled beaters, beat the cream until frothy.
• Add the icing sugar and vanilla gradually while beating.
• Whip until light and a thick enough consistency to spread as an icing.
• Use immediately.

COOL WHIPPED FROSTING

Steps:

• In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.

WHIPPED CREAM CREAM CHEESE FROSTING

Steps:

• In a bowl whip the 1-1/2 cups whipping cream until stiff peaks form.
• In another large bowl beat together the cream cheese with sugar, salt and vanilla until smooth.
• Using a spatula fold in the whipped cream into the cream cheese mixture.

WHIPPED CREAMY FROSTING

Steps:

• Prepare instant pudding according to package directions using the 1 cup cold milk only.
• Set aside.
• With electric mixer, blend sugar, butter and shortening and beat until light and fluffy.
• Add pudding mixture and continue beating until fluffy.
• Keep frosted cake refrigerated.

SUPER EASY WHIPPED CREAM FROSTING

Steps:

• Place the cream cheese and powdered sugar in a large bowl and beat on medium-low speed until smooth.
• Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.
• When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
• Fold in the vanilla extract, if using.
• *The cream cheese can be used cold, it does not need to be room temperature.

WHIPPED FROSTING

Steps:

• Whip room temperture cream cheese until light and fluffy.
• Add instant pudding mix and beat until mix is well disolved in cream cheese.
• Add milk and whip until fluffy.
• Fold Cool Whip into mixture.
• Frost cake, must referigate.

PAULETTE'S WHIPPY FROSTING

Steps:

• Beat flour into milk. Heat on stove just until it thickens, remove and let cool.
• In another bowl mix butter and crisco. (Crisco should be soft but solid) Beat together until light and whippy (fluffy).
• Mix in the flour paste, mixing again until light and fluffy.
• Add vanilla.
• Add sugar one TBSP at a time mixing it in well before adding the next.
• Do not put in refrigerator.