Whipped Cream Icing I Food

WHIPPED CREAM

Steps:

• Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
• Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.

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:

• 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 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 ICING

Steps:

• Combine Gelatin and Cold Water in small saucepan.
• Let stand until thick.
• Place over low heat, stirring constantly, just until Gelatin dissolves.
• Remove from heat and cool, but do not allow to set.
• Whip Cream, Sugar and Vanilla until slightly thickened.
• While beating slowly, gradually add Gelatin to Whipped Cream mixture.
• Whip at high speed until stiff.

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.

CHOCOLATE WHIPPED CREAM ICING

Steps:

• Whisk sugar, cocoa, milk and 1/8 tsp cream of tartar until smooth.
• Cover and refrigerate until cold, about 1 hour.
• With an electric mixer, gradually beat cream into chocolate mixture, add 1 tsp cream of tartar and beat until stiff peaks form.

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.

FLUFFY WHIPPED CREAM FROSTING

Steps:

• Place cold cream cheese and the icing sugar into a large cold bowl, and beat on medium high speed until smooth.
• Turn the mixer to medium low and and slowly pour the heavy cream down the side of the bowl in a steady stream. Scrape the sides and bottom of the bowl every now and then.
• Turn the mixer to medium high once all of the cream has been added, and whip until the frosting holds firm peaks.
• *Make sure the cream cheese is straight from the fridge, and not the soft tub version.
• **Makes enough to fill and frost: 1 x 3 layer 8", 1 x 2 layer 9" or 24 cupcakes.
• *** For chocolate frosting, add 1/4 cup sifted, unsweetened cocoa powder in step one.
• **** Optional: 1 teaspoon vanilla extract can be folded in once frosting is fully whipped.

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.