Whipped Cream Mousse Frosting Food

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.

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 CHOCOLATE MOUSSE FROSTING

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Store in the refrigerator.

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.

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 ;).