WHIPPED CREAM FROSTING
Whipped cream is a light and simple option for frosting cakes and cupcakes, especially when paired with fresh fruit. The trick is making sure it doesn't get too soft before it's served. Some cooks mix in cream of tartar, which can add a sour note. We prefer powdered milk. It helps create a frosting that's stable enough for piping and layering without affecting the taste
Provided by Food Network Kitchen
Time 10m
Yield 4 cups
Number Of Ingredients 4
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 CREAM CAKE II
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch pans. Sift together the cake flour, baking powder and salt. Set aside.
- Using an electric mixer, whip the cream with the sugar until stiff peaks form. Beat in the eggs, then stir in the vanilla. Fold in the flour mixture, mixing just until incorporated.
- Pour batter into prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 333 calories, Carbohydrate 47.6 g, Cholesterol 86.1 mg, Fat 14.4 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 234.3 mg, Sugar 26.9 g
WHIPPED CREAM CAKE
At first glance, this cake seems to contain no butter or oil. But on closer analysis, I discovered that the butterfat contained in the cream was more than equal to the usual amount of butter added.
Provided by Rose Levy Beranbaum
Categories Cake Bake Dessert Milk/Cream
Number Of Ingredients 8
Steps:
- Preheat the Oven:
- Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375°F (350°F if using a dark pan).
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate.
- Mix the Liquid Ingredients:
- In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.
- In a medium bowl, whisk the eggs and vanilla just until lightly combined.
- On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it.
- Make the Batter:
- Detach the bowl and whisk beater from the stand. Add half the flour mixture to the cream mixture and, with the whisk attachment stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.
- Bake the Cake:
- Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
- Cool and Unmold the Cake:
- Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened Whipped Cream.
WHIPPING CREAM POUND CAKE
If you are a pound cake lover and - come on - WHO ISN'T? then this whipping cream pound cake will knock you right down. It's moist, tasty, and yummy.
Provided by Rachel Norman
Categories Dessert
Number Of Ingredients 11
Steps:
- Grease and flour tube pan.
- In a large bowl, cream butter and sugar until smooth.
- Add the eggs, one at a time, beating for 1 minute after each addition.
- Sift the flour and salt together and add to the creamed mixture alternately with the whipping cream.
- Mix until fully incorporated.
- Stir in the vanilla extract.
- Pour into prepared pan and place in a cold oven.
- Turn the oven to 300 and bake for 80 to 90 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely before removing from pan.
- Combine all glaze ingredients together with an electric mixer.
- Pour over the pound cake.
Nutrition Facts : Calories 469 kcal, Carbohydrate 63 g, Protein 6 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 138 mg, Sodium 163 mg, Fiber 1 g, Sugar 45 g, ServingSize 1 serving
LAYERED STRAWBERRY ANGEL FOOD CAKE
Layered smooth whipped cream, 3 pints of strawberries, and fluffy angel food cake is an amazing triple layered dessert, so easy to make (with no baking and simple assembly) and a great large party dessert.
Provided by Trisha Haas - Salty Side Dish
Categories Dessert Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Prep Angel Food Cake
- Tear up into bite sized pieces - not super large but also not too small. Place in bowl or on plate and set aside.
- Prep Strawberries
- Once strawberries are washed, quartered and placed in a bowl, add 3/4th cup Strawberry PRESERVES (not jelly) to bowl and mix.
- Make sure all strawberries are lightly covered in preserves.
- Prep Whipped Cream
- Add 16 oz thawed whipped cream, 1 block of softened cream cheese, and 14 oz of sweetened condensed milk into a bowl and mix until creamy.
- Layered Strawberry Angel Food
- Once all three layers are prepped, its time to assemble! Take a large casserole style baking dish and add half of the angel food cake chunks on the bottom of the dish.
- Smother with half the strawberries.
- For the last layer, add half of the whipped cream mixture and smooth with a spatula.
- Now repeat the process with angel food cake, strawberries, and whipped cream mixture.
- Feel free to add one last layer of decorative strawberries if you like and want it to look fancy.
- Simply use a large serving spoon to scoop out Strawberry Angel Food Cake!
Nutrition Facts : ServingSize 1 g, Calories 367 kcal, Carbohydrate 58 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 46 mg, Sodium 94 mg, Fiber 3 g, Sugar 46 g, UnsaturatedFat 4 g
WHIPPING CREAM CAKE
My favorite cake recipe is Whipping Cream Cake. It's a variation on the pound cake I fell in love with in the corner delis in New York sold by the slice wrapped in celophane. It's fancy enough for company with raspberry sauce and extra whipped cream, or great just plain in my lunchbox the next day.
Provided by Arna Clark
Categories Dessert
Yield 1 cake
Number Of Ingredients 7
Steps:
- Cream butter and sugar in mixer bowl until light and fluffy.
- Add the eggs, flour, and whipping cream-mix well.
- Stir in flavorings.
- Spoon into a greased and floured bundt pan.
- Bake at 325 degrees for about an hour or until cake tests done. Cool in the pan for several minutes.
- Invert onto a wire rack to cool completely.
- Garnish with powdered sugar, berry sauce, ice cream, or whatever strikes your fancy.
- It is also excellent "unadorned."
Nutrition Facts : Calories 6709.6, Fat 304.2, SaturatedFat 181.3, Cholesterol 1930.1, Sodium 2152, Carbohydrate 930.1, Fiber 7, Sugar 602.1, Protein 78.2
WHIPPED CREAM CAKE I
Whip some whipping cream into whipped cream to make the batter for the cake in this easy cake recipe you can frost as you please.
Provided by Carol
Categories Desserts Cakes White Cake Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Sift and measure flour. Add salt and baking powder, and sift again.
- Whip the cream until stiff. Drop in eggs one at a time, and beat until light and fluffy. Add sugar and vanilla, and beat again. Add sifted ingredients gradually to mixture; beat well after each addition. Pour batter into greased 9 inch round pan.
- Bake at 350 degrees F (175 degrees C) for 35 minutes.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 31.5 g, Cholesterol 58.2 mg, Fat 8.3 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 4.8 g, Sodium 197.8 mg, Sugar 16.8 g
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