Red White And Blue Ice Cream Cake With Whipped Cream Frosting Food

RED, WHITE AND BLUE ICE CREAM CAKE

Steps:

• Preheat oven to 350°F (176°C). Prepare an 8 inch cake pan with a circle of parchment paper in the bottom and grease the sides. 2
• . To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don't skimp on the creaming. 3.
• Add the sour cream and vanilla extract and mix until well incorporated. 4.
• Add the egg whites and mix until well combined. 5.
• Combine the flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well combined. 6.
• Add the milk and water and mix until well combined. 7.
• Add the remaining dry ingredients and mix until well combined. 8.
• Spread the cake batter evenly into the bottom of the prepared pan. 9.
• Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool. 10
• When the cake has cooled, lined two 8 inch cake pans with clear wrap that covers the bottom and sides of the pans. 11
• Remove the dome from the top of the blue cake layer, then place it in the bottom of one of the cake pans. 12
• Soften the cartons of ice cream. I let mine sit out for about 15-20 minutes, then added all but about a quarter of the ice cream to a large bowl. Use a rubber spatula to stir it well until it all comes together to a consistency similar to soft serve ice cream. Add half of the ice cream to another bowl and set it in the freezer for a few minutes while you work with the other half. 13
• Add the white vanilla ice cream to the top of the blue cake layer and spread into an even layer. Set the cake/ice cream in the freezer to freeze completely. 14
• Remove the remaining half of the vanilla ice cream from the freezer and color it with red gel icing color. 15
• Add the ice cream to the other prepared cake pan and spread into an even layer. Freeze until firm. 16
• Once both ice cream layers are firm, remove the blue cake layer/white ice cream from its pan and place on a cardboard cake circle or serving platter. Keep in mind that it will need to fit in your freezer. 17
• Remove the red layer from it's pan and set on top of the white ice cream layer. Place cake back in the freezer. 18
• To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form. 19
• Frost the outside of the cake with the whipped cream, leaving about 1/3 of a cup or so leftover. 20
• Place the cake in the freezer for about 10-15 minutes so it stays firm. Color the remaining whipped cream with the red gel icing color. 21
• Press your sprinkles onto the sides of the cake, then pipe swirls of the red whipped cream around the top edge. Freeze cake until ready to serve.

RED, WHITE AND BLUE ICE CREAM SANDWICH CAKE

Steps:

• Grease two 9-inch square metal cake pans with nonstick cooking spray. Prepare and bake the red velvet cake in the greased cake pans according to the package instructions. Cool the cakes in the pans on wire racks for 15 minutes, then unmold the cakes onto the racks and let cool completely. Trim off the tops of the cakes to yield two 1/2-inch-high cakes.
• Arrange 9 of the ice cream sandwiches into a 9-inch square on a platter, trimming the sandwiches as needed to form the square. Top with one of the cake layers. Arrange another layer of 9 ice cream sandwiches on top of the cake layer. Repeat with the remaining layer of cake and 9 ice cream sandwiches. Chill in the freezer while you prepare the topping.
• Combine the cream, sugar, food coloring and vanilla if using and beat until stiff peaks form. Using an offset spatula, generously frost the cake on all sides with the whipped topping. Decorate the cake with sprinkles as desired. Place in the freezer until ready to serve.

RED, WHITE & BLUE ICE CREAM CAKE

Steps:

• Microwave cream cheese in medium microwaveable bowl on HIGH 40 sec. Gradually whisk in milk. Add dry pudding mix; stir 2 min. (Mixture will be thick.) Gently stir in 1 cup COOL WHIP. Spoon half the cream cheese mixture into separate bowl; stir in red food color. Stir blue food color into remaining cream cheese mixture.
• Place 4 ice cream sandwiches, side by side, on 24-inch-long sheet of foil; cover with blue pudding mixture. Repeat layers once, using red pudding mixture. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Loosely fold foil to make packet.
• Freeze 4 hours or until firm. Remove foil from dessert before serving; sprinkle with colored sugars.

RED WHITE AND BLUE ICE CREAM CAKE

Steps:

• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Learn more about how and why to use a scale for baking in my tutorial.Heat the oven to 335º F/170º C
• Prepare two 8"x2" cake pans with cake goop or preferred pan spray.
• Divide your buttermilk in half. Combine 1/2 of the buttermilk with the oil and set aside.
• Combine the other 1/2 of the buttermilk, egg whites and vanilla together, whisk to break up the eggs and set aside.
• Combine the flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment attached. Mix for 10 seconds to combine.
• Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your buttermilk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse.
• Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three parts, letting the batter mix for 15 seconds between additions and mix until smooth.
• Divide your batter in half (I weigh mine to make sure both pans are even)
• Add your red food coloring to one bowl and the blue food coloring to the other bowl and mix until combined.
• Bake 35-40 minutes at 335º F/170º C until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking.
• Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool for a few more minutes.
• Wrap your warm layers in plastic wrap and place them into the freezer for a minimum of 6 hours but ideally, 24 hours. (You can also freeze the cakes multiple days in advance.)

RED, WHITE AND BLUE ICE CREAM CAKE WITH WHIPPED CREAM FROSTING

Steps:

• CAKE:.
• reheat oven to 350°F (176°C). Prepare an 8 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
• To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don't skimp on the creaming.
• Add the sour cream and vanilla extract and mix until well incorporated.
• Add the egg whites and mix until well combined.
• Combine the flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well combined.
• Add the milk and water and mix until well combined.
• Add the remaining dry ingredients and mix until well combined.
• Spread the cake batter evenly into the bottom of the prepared pan.
• Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool.
• When the cake has cooled, lined two 8 inch cake pans with clear wrap that covers the bottom and sides of the pans.
• Remove the dome from the top of the blue cake layer, then place it in the bottom of one of the cake pans.
• Soften the cartons of ice cream. I let mine sit out for about 15-20 minutes, then added all but about a quarter of the ice cream to a large bowl. Use a rubber spatula to stir it well until it all comes together to a consistency similar to soft serve ice cream. Add half of the ice cream to another bowl and set it in the freezer for a few minutes while you work with the other half.
• Add the white vanilla ice cream to the top of the blue cake layer and spread into an even layer. Set the cake/ice cream in the freezer to freeze completely.
• Remove the remaining half of the vanilla ice cream from the freezer and color it with red gel icing color.
• Add the ice cream to the other prepared cake pan and spread into an even layer. Freeze until firm.
• Once both ice cream layers are firm, remove the blue cake layer/white ice cream from its pan and place on a cardboard cake circle or serving platter. Keep in mind that it will need to fit in your freezer.
• Remove the red layer from it's pan and set on top of the white ice cream layer. Place cake back in the freezer.
• STABILIZED WHIPPED CREAM FROSTING:.
• Add gelatin to cold water in a bowl.
• Set this over a saucepan with boiling water until the gelatin is clear.
• Cool to room temperature.
• Meanwhile whip the cream until it is medium thick.
• With the mixer still on, pour gelatin into the center of the cream.
• Continue to whip. Add the powdered sugar and vanilla extract.
• Continue whipping until cream is in soft peaks.
• At this point you can add food coloring, keeping half white and half red.

RED, WHITE AND BLUE WHIPPED CREAM

Steps:

• For the raspberry red whipped cream: Put the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Add the confectioners' sugar, vanilla and red food coloring. Whip until soft peaks are formed, about 2 minutes.
• For the white cinnamon whipped cream: Put the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Add the confectioners' sugar and ground cinnamon. Whip until soft peaks are formed, about 2 minutes.
• For the blue vanilla whipped cream: Put the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Add the confectioners' sugar, vanilla and blue food coloring. Whip until soft peaks are formed, about 2 minutes.

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.

RED, WHITE, AND BLUE ICE CREAM PIE

Steps:

• Spread the blueberry and cream ice cream in an even layer on the bottom of the piecrust.
• Top with half of the sliced strawberries.
• Freeze for one hour.
• Top with the strawberry ice cream and smooth to form an even layer.
• Top with half of the blueberries.
• Freeze for two hours.
• Top with the whipped cream and the remaining berries.
• Serve immediately, or cover and freeze for up to 48 hours before serving.
• Let the pie sit in the refrigerator for 30 minutes before cutting and serving.

RED, WHITE, AND BLUE CAKE

Steps:

• *Make the red and blue cakes separately. It may be easier for you to make one and then make the other one while the first one is in the oven.
• Set the oven to 350 degrees.
• Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
• In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream, vanilla, and food coloring.
• Stir into flour mixture only until dry ingredients are moistened.
• Fold in strawberries and nuts.
• Pour into a greased cake tin.
• Bake for 60 to 65 minutes or until toothpick comes out clean. If strawberries had alot of juice in them, up to 15 minutes more bake time may be required.
• Let stand 10 minutes in pan.
• Turn out on rack to cool.
• Repeat steps 3 - 10 for second cake, only with different fruit (if you used strawberry the first time, use blueberry for the second cake).
• When both cakes are cool, frost blue cake entirely with the vanilla frosting, place the red cake on top, and cover entirely in frosting. Or vice versa :).

WHIPPED CREAM FROSTING

Steps:

• Cook milk and flour together until thick. Set aside to cool.
• Beat the butter and crisco together for 4 minutes.
• Add sugar to butter mixture and beat 4 more minutes.
• Add cooled milk and flour mixture to bowl and beat another 4 minutes.
• Add vanilla and almond extract and beat until integrated into frosting.
• This easily frosts a two layer cake or 11x13 sheet cake. Best with Duncan Hines Devils Food cake.