WHIPPED CREAM CREAM CHEESE FROSTING
Make and share this Whipped Cream Cream Cheese Frosting recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 179.4, Fat 9.8, SaturatedFat 5.6, Cholesterol 31.8, Sodium 100.4, Carbohydrate 22.1, Sugar 21.5, Protein 1.6
STABILIZED WHIPPED CREAM ICING
This cream holds up longer on pies because it doesn't separate. Gelatin stiffens whipped cream and makes the texture seem fuller and slightly spongy. May be used to top a pie or frost a cake.
Provided by ETHELMERTZ
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
- Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
- Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
- Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
Nutrition Facts : Calories 55.2 calories, Carbohydrate 1.2 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 6.1 mg, Sugar 0.8 g
WHIPPED CHOCOLATE CREAM ICING
This is a lush light frosting which keeps it's consistency for 1-2 days in the refrigerator and doesn't seem to sink into the cake as so many do. Simple and easy to make. A delicious topping for those special occasions when you want something special.
Provided by Gerry
Categories Dessert
Time 10m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Sift icing sugar and cocoa into a bowl.
- Add whipping cream and stir to mix.
- With beater whip as for whipping cream.
- This amount will very generously cover a large Angel cake or any other large cake.
Nutrition Facts : Calories 273.6, Fat 22.3, SaturatedFat 13.7, Cholesterol 81.5, Sodium 22.9, Carbohydrate 18.1, Fiber 0.5, Sugar 14.7, Protein 1.7
WHIPPED CREAM FROSTING
Make and share this Whipped Cream Frosting recipe from Food.com.
Provided by _Pixie_
Categories Dessert
Time 7m
Yield 1 frosting for one layer cake
Number Of Ingredients 12
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 & FILLING
Steps:
- Beat whipping cream, sugar and vanilla in bowl at high speed, scraping bowl often, until stiff peaks form. Store refrigerated.
- Variations: Caramel Crunch: Omit sugar. Gently stir in 2/3 cup caramel ice cream topping and 1/2 cup crushed chocolate-covered toffee candy bars.Choco-Cherry: Gently stir in 1/2 cup chocolate-flavored drink mix and 1 (10-ounce) jar finely chopped, drained maraschino cherries.Chocolate Chip: Gently stir in 1/4 cup grated chocolate.Crème De Menthe: Gently stir in 2 tablespoons Crème de Menthe and 2 tablespoons Crème de Cacao.Grand Marnier: Omit vanilla. Gently stir in 2 tablespoons Grand Marnier or your favorite liqueur. Spiced Coffee: Dissolve 1 1/2 teaspoons instant coffee in 1 teaspoon water. Gently stir coffee mixture into whipped cream. Add 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
Nutrition Facts : Calories 60 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 5 milligrams, Carbohydrate 2 grams, Fiber 0 grams, Sugar grams, Protein
WHIPPED CREAM
All you need is sugar, cream and a cold metal mixing bowl to easily make Alton Brown's homemade Whipped Cream recipe from Food Network.
Provided by Alton Brown
Categories dessert
Time 20m
Yield 1 1/2 to 2 cups whipped cream
Number Of Ingredients 2
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
A heavenly coating for any cake. Whipped cream is gently folded into sweetened cream cheese.
Provided by Tom Parker
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 18 g, Cholesterol 61.3 mg, Fat 17.5 g, Protein 2 g, SaturatedFat 11 g, Sodium 90.8 mg, Sugar 16.8 g
STURDY WHIPPED CREAM FROSTING
This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer.
Provided by Jo-Lynn Jansen
Categories Desserts Frostings and Icings White
Time 10m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 10 g, Cholesterol 68.5 mg, Fat 19.1 g, Protein 2.7 g, SaturatedFat 11.9 g, Sodium 89.6 mg, Sugar 8.6 g
CHOCOLATE WHIPPED CREAM FROSTING
Make and share this Chocolate Whipped Cream Frosting recipe from Food.com.
Provided by WI Cheesehead
Categories Dessert
Time 15m
Yield 3 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 661.7, Fat 62.7, SaturatedFat 38.8, Cholesterol 192.4, Sodium 52.1, Carbohydrate 26.9, Fiber 1.7, Sugar 21, Protein 3.9
WHIPPED CREAM ICING I
This vanilla-flavored cake icing recipe uses gelatin to thicken the mixture of heavy whipping cream and confectioners' sugar.
Provided by Becky
Categories Desserts Frostings and Icings
Yield 10
Number Of Ingredients 5
Steps:
- Mix gelatin and cold water in a small saucepan, and let the mixture stand until gelatin thickens. Cook over low heat, stirring constantly until gelatin dissolves. Remove from heat, and let cool; do not let set.
- Whip cream, sugar, and vanilla until slightly thickened. Continue beating slowly, while gradually adding the gelatin. Whip at high speed until stiff.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 3.7 g, Cholesterol 32.6 mg, Fat 8.8 g, Protein 1.1 g, SaturatedFat 5.5 g, Sodium 10.5 mg, Sugar 3 g
WHIPPED CREAM FROSTING
Need a fluffy, light frosting that holds its shape well? Look no further than this whipped cream frosting recipe! Made with just 3 simple ingredients. It's more stable than regular whipped cream and is perfect for any make-ahead dessert!
Provided by Allie {Baking A Moment}
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Place the cream cheese and powdered sugar in a large bowl and beat on medium speed until smooth.
- Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.
- When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
- Fold in the vanilla extract, if using.
Nutrition Facts : Calories 351 kcal, Carbohydrate 14 g, Protein 2 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 114 mg, Sodium 97 mg, Sugar 12 g, ServingSize 1 serving
WHIPPED CREAM ICING
Make and share this Whipped Cream Icing recipe from Food.com.
Provided by Gay Gilmore
Categories Dessert
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 119, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 12.2, Carbohydrate 4.6, Sugar 3.7, Protein 0.9
EASY LEMON WHIPPED CREAM FROSTING
I made this for the Superbowl, put it on chocolate cupcakes! I love the lemon-chocolate combo and this worked great.
Provided by AWESOME ALIENS
Categories Lemon Frosting
Time 45m
Yield 16
Number Of Ingredients 3
Steps:
- Place the bowl of a stand mixer in the freezer for 20 minutes.
- Remove bowl from the freezer and attach to a stand mixer fitted with the whisk attachment. Add heavy cream to the bowl and mix, gradually increasing the speed to 8, until soft peaks begin to form. Mix in about 3 tablespoons of the confectioners' sugar, a little at a time, scraping the bowl as needed.
- Add lemon juice; mix until thoroughly incorporated and frosting tastes tart and lemony. If it's not sweet enough, mix in more sugar at your discretion. Place in the refrigerator for at least 15 minutes before using.
Nutrition Facts : Calories 110.9 calories, Carbohydrate 3.1 g, Cholesterol 40.8 mg, Fat 11 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.4 mg, Sugar 2 g
WHIPPED CREAM ICING
Wonderful light whipped cream icing. Not sweet sweet like traditional but you can adjust how sweet by adding a bit more sugar.. It's a bit sturdier with the added cornstarch over just whipped cream.. Does not affect the flavor. Still needs to be refrigerated but holds up very well. If flavoring add flavor when you add the sugar
Provided by mary hendricks
Categories Other Desserts
Time 10m
Number Of Ingredients 4
Steps:
- 1. Place mixing bowl in freezer for 30 minutes
- 2. Pour COLD cream into cold mixing bowl and whip until thickened but not stiff
- 3. Depending on sweetness add minimum of 1/3 cup of powdered sugar and cornstarch sifted into whipped cream. Continue to mix but lower speed after adding sugar so as not to make a sugar cloud flying in face. Once it's mixed in a little turn the speed up and whip until stiff peaks form. Ice cake or cupcakes
- 4. If adding flavor add when adding sugar and cornstarch. Chocolate I add 1/3 c coco powder
EUROPEAN WHIPPED CREAM FROSTING (VIDEO)
Creamy, European-style whipped cream frosting with sweetened condensed milk, perfect for cakes and desserts!
Provided by tatyanaseverydayfood
Categories Dessert
Number Of Ingredients 6
Steps:
- Softened butter and cream cheese (or mascarpone( at room temperature for about 30 minutes, until soft to touch but not melted. Place the butter and cheese into mixing bowl and whisk on high speed for 3 to 4 minutes until light and fluffy.
- Add the vanilla extract, pinch of salt (about 1/8 tsp), and sweetened condensed milk. Whisk again for a few minutes until well combined, stopping to scrape down the sides of the mixing bowl.
- Pour the heavy cream into a separate bowl and whisk it on high speed until stiff peaks form, about 4 minutes. Add the cream cheese, butter and milk mixture. Whisk again for about 30 seconds, just until stiff peaks form. Do not over mix! Over mixing will cause the frosting to separate. I recommend mixing on medium speed to avoid separating the mixture.
- If not frosting a cake right away, place frosting into the refrigerator for 30 minutes. This will thicken the frosting further, making it easier to work with. Do not keep at room temperature for too long.
Nutrition Facts : ServingSize 1 cup, Calories 1419 kcal, Carbohydrate 58 g, Protein 16 g, Fat 126 g, SaturatedFat 79 g, TransFat 2 g, Cholesterol 363 mg, Sodium 213 mg, Sugar 54 g, UnsaturatedFat 27 g
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.
CHOCOLATE WHIPPED CREAM FROSTING
Make an undeniably fresh and tasty Chocolate Whipped Cream from scratch. You can use it as a frosting for cakes, cupcakes, and other sweet treats.
Provided by Becky Hardin - Easy Dessert Recipes
Categories Frosting
Time 5m
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer fitted with the whisk attachment, combine all of the ingredients. Begin on low speed and whisk for 1 minute.
- Increase mixer speed to medium and whisk for an additional 1 minute.
- Increase mixer speed to high and let mix for another 4-5 minutes, or until the whipped cream has whipped into a stiff, pipeable frosting. Pipe using piping bags or Ziplock bags.
Nutrition Facts : Calories 267 kcal, Carbohydrate 18 g, Protein 2 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 67 mg, Sodium 114 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 7 g, ServingSize 1 serving
WHIPPED CREAM FROSTING
Steps:
- Use and storage: Use frosting immediately or store in the fridge in an airtight container and use within 3 days.
Nutrition Facts : Calories 111 kcal, Carbohydrate 6 g, Cholesterol 29 mg, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, Sodium 34 mg, Sugar 6 g, Fat 9 g, UnsaturatedFat 0 g
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- Place your mixing bowl and whisk attachment inside the refrigerator for an hour before whipping the whipped cream.
- Afterward, in the bowl of your hand or stand mixer, beat the cream cheese at medium-low speed until smooth. After that, use a rubber spatula to scrape the sides and bottom of the bowl.
- Next, turn the mixer at low speed. Then, gradually add the confectioners’ sugar, increase the speed to medium-high and mix for a minute until incorporated. So with that, please pause to scrape the bowl and its sides.
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