Whipped Cream Frosting Food

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.

WHIPPED CREAM FROSTING

Steps:

• Use and storage: Use frosting immediately or store in the fridge in an airtight container and use within 3 days.

STURDY WHIPPED CREAM FROSTING

Steps:

• Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

WHIPPED CREAM FROSTING

Steps:

• In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.

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.

FOOD PROCESSOR CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• To make in a food processor: Place heavy whipping cream, pure vanilla extract, granulated white sugar and cocoa powder in food processor with whip attachment and turn on high for approximately 3 minutes or until stiff peaks form. Use immediately.
• To make with an electric mixer: Place heavy whipping cream, pure vanilla extract, granulated white sugar, and cocoa powder into a large bowl, and stir to combine ingredients. Cover and chill bowl and beaters for at least 30 minutes. When chilled, beat until stiff peaks form. Use immediately.

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Melt together chocolate, butter and the 1/3 cup heavy cream in top of double boiler over hot, not boiling water; stir until smooth. Cool completely.
• Beat together the remaining 1 1/4 cups heavy cream, confectioners' sugar and vanilla in medium bowl just until soft peaks begin to form. Do not overbeat or frosting will become grainy.
• Fold one-third of the whipped cream into the chocolate mixture just until combined.
• Fold the chocolate mixture into the remaining whipped cream just until combined.
• Makes about 3 cups. Enough to fill and frost 9-inch three-layer cake.

WHIPPED CREAM FROSTING

Steps:

• Sprinkle gelatine over water in small microwaveable cup; let stand 5 min. Microwave on HIGH 20 to 30 sec. or until gelatine is dissolved, stirring every 5 sec. Cool slightly.
• Beat cream, sugar and vanilla in bowl with mixer on high speed until soft peaks form. Stir in gelatine; beat just until stiff peaks form.

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.

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.

INSTANT PUDDING WHIPPED CREAM

Steps:

• Chill mixing bowl (metal) and beater(s).
• Whip the cream for a few minutes
• and then add your instant pudding.
• Watch as you continue whipping it as it gets firm fast.
• If it gets firm to fast, add a little milk to bring it to your desired consistency.
• To make larger or smaller batches use an amount of whipping cream equal to the amount of milk called for on the pudding box.

WONDERFUL WHIPPED CREAM FROSTING (WITH FLAVOR OPTIONS)

Steps:

• Chill large bowl and beaters in freezer for at least 30 minutes before use.
• Beat whipping cream in chilled bowl with chilled beaters, slowly add pudding and powdered sugar, beat until mixture is thick and creamy, but still spreadable.
• NOTE: This makes A LOT of frosting it's very light and not overly sweet great for cupcakes, layer cakes, and tarts can also be used in trifles (or just eaten with a spoon ;).