Red White And Blue Whipped Cream Food

RED, WHITE AND BLUE DESSERT

Steps:

• In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish., Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top.

PATRIOTIC PARFAITS

Steps:

• Gather ingredients. Wash berries. Chop strawberries into 8ths and angel food cake into cubes.
• If making your own whipped cream, make it just prior to putting parfaits together.
• Line up 4 mason jars or clear plastic cups.
• Place a small amount of whipped cream in the bottom of each jar.
• Add a layer of blueberries.
• Add 4-5 pieces of cubed angel food cake.
• Add another layer of whipped cream. If room, add another layer of angel food cake.
• Carefully place chopped strawberries on top.
• Add additional layers depending on height of glass.
• Finish with a nice swirl of whipped cream and top with a whole strawberry.
• Optional: For adults only, pour a tablespoon of Grand Marnier or your favorite liqueur on top of whipped cream for a really indulgent treat.

RED, WHITE, AND BLUE FRUIT CUPS

Steps:

• Slice strawberries and combine in a bowl with blue and/or blackberries. Sprinkle berries with two teaspoons sugar. Whip cream until soft peaks form and sweeten with remaining sugar. Serve berries in small cups with generous spoonfuls of fresh whipped cream.

RED, WHITE, AND BLUE JELLO

Steps:

• Prepare berry blue jello according to directions on box. Pour into 13x9 baking dish and place in the refrigerator. Allow to chill until firm, about 1 hour.
• Prepare lemon flavored gelatin using 1 cup of boiling water. Beat cream cheese slightly and then add the lemon gelatin mixture. Beat gelatin and cream cheese until smooth. Set aside and allow to cool to room temperature.
• Once the cream cheese mixture has cooled, fold in the whipped topping until mixed thoroughly. Pour this mixture over the firmly set bottom layer. Return to the refrigerator and chill until firm, about 1 hour.
• Prepare raspberry jello according to directions on box. Cool this mixture until room temperature and then pour over the middle cream cheese layer.
• Return the 3 layers to the refrigerator and chill until top layer is firm.
• Cut into squares to serve.
• Top with a little whipped topping and a couple of blueberries, if desired.

RED, WHITE AND BLUE DESSERT

Steps:

• In a large mixing bowl, beat cream cheese, sugar and extracts until fluffy.
• Fold in the whipped cream.
• Place a third of the mixture in a 4qt bowl.
• Reserve 20 strawberries halves and 1/2 cup of blueberries for garnish.
• Layer half of the remaining strawberries and blueberries over cream mixture.
• Top with another third of the cream mixture and the remaining berries.
• Spread the remaining cream mixture on top.
• Use the reserved strawberries and blueberries to make a flag on top.refrigerate.

TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT

Steps:

• Preheat oven to 350°F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
• Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
• Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
• Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.).
• In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
• Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 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 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.