WHIPPED FROSTING RECIPE; A DECEPTIVELY EASY LIGHT FROSTING
The easiest way to achieve a deliciously light Whipped frosting that will melt in your mouth.
Provided by Amber
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- Combine in a bowl Cool Whip, pudding and food coloring
- beat until smooth
- Add milk as needed until you reach the consistency you desire
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 FROSTING
Just try not to lick the spoon when you make this basic whipped frosting that pairs perfectly with our Versatile Vanilla Cake, Chocolate Cake, and Lemon Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield 5 cups
Number Of Ingredients 5
Steps:
- In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.
COOL WHIPPED FROSTING
A light and cool topping vaguely resembling Bavarian cream.
Provided by shirleyo
Categories Desserts Frostings and Icings
Time 15m
Yield 10
Number Of Ingredients 4
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.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 15.5 g, Cholesterol 2 mg, Fat 6.2 g, Protein 1.1 g, SaturatedFat 5.2 g, Sodium 156.9 mg, Sugar 13.7 g
WHIPPED BUTTERCREAM FROSTING
Light and fluffy buttercream frosting made without powdered sugar.
Provided by Kate @ I Heart Eating
Categories Dessert
Time 40m
Number Of Ingredients 6
Steps:
- In a small saucepan, whisk flour into milk together over medium-low heat, stirring constantly, until it thickens. It will be the consistency of a thick paste2. Make sure that you whisk the flour and milk together well before you begin cooking it to avoid lumps.
- Remove from heat and let it cool to room temperature. This step is key. If your mixture is warm, it will melt your butter, and you'll end up with runny frosting.
- Stir in vanilla.
- While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high-high3, about 5 minutes4. Make sure that you scrape down the sides and really incorporate the butter and sugar to avoid gritty frosting.
- Then add the completely cooled milk mixture.
- Beat it for about 5 more minutes on medium-high to high until it looks like whipped cream. It may look separated at first, so keep beating it until it comes together and looks like a whipped cream.
Nutrition Facts : ServingSize 1 serving, Calories 169 kcal, Carbohydrate 15 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 32 mg, Sodium 108 mg, Sugar 13 g
ANGEL FOOD CAKE WITH WHIPPED CHOCOLATE FROSTING
This Angel Food Cake with Whipped Chocolate Frosting is light as a cloud. The frosting is made with freshly whipped cream and plenty of cocoa for a rich chocolate taste. This is a simple recipe my family has been making for decades.
Categories dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- You can either make the angel food cake from a mix (you just add water), or purchase pre-made from a grocery store. A few notes on making angel food cake: you need to let it cool completely in the pan and you need to let it cool upside-down or on its side. My mother also told me not to use a silicone pan because the cake can't cool property in a silicone pan. Once the cake is completely cooled, remove it from the pan. Then using a serrated knife, cut the top off of the cake, starting from about 1 inch down from the top of the cake. See the photos and this is make much more sense. Then use the knife to cut out some of the inside of the cake. Next, make the frosting. Combine the whipping cream, sugar, cocoa, salt, and vanilla. Beat with a mixer until stiff. Fill the scooped out section of the cake with frosting and raspberries. Place the top back on the cake. Frost the cake! Top with toasted almonds with you like. Keep the cake chilled until you are ready to serve it.
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 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
STABILIZED WHIPPED CREAM FROSTING
The taste of luscious cream will make this whipped cream frosting your new favorite frosting recipe! Recipe includes a how-to video!This recipe makes approximately 3 1/4 cups of frosting, which is enough frosting to cover a 2-layer 8" or 9" cake or generously frost 12 cupcakes.
Provided by Sam Merritt
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Sprinkle gelatin into a microwave safe measuring cup or other small microwave-safe dish (preferably one with a spout to make it easy to pour later on).
- Add water and whisk gelatin and water together until all gelatin has been absorbed. Set mixture aside to sit for 5 minutes.
- While gelatin is sitting, combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat until the mixture is thickened, but stop shy of reaching soft peaks.
- At this point, check your gelatin. It should have solidified at this point. If so, pop it in the microwave just until the mixture has re-liquified. This usually takes me 5-10 seconds. The mixture should be liquid, but should not be very hot. Use a whisk to briefly stir the contents together to make sure they are smooth.
- With electric mixer on low speed, drizzle liquid gelatin into the cream. Slowly increase speed to medium/high then continue to beat until you have reached stiff, fluffy peaks.
- Immediately pipe or ice cake or cupcakes as desired, or use as desired in place of store-bought whipped cream!
Nutrition Facts : ServingSize 12 servings, Calories 124 kcal, Carbohydrate 6 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 12 mg, Sugar 5 g, UnsaturatedFat 4 g
This 2 ingredient whipped cream frosting (ganache) is made with only 2 ingredients - whipping cream and white chocolate. It's a nice, light and not-too-sweet white chocolate frosting (icing) that's the perfect match for any cake or cupcake!
Provided by Terri Gilson
Time P1DT25m
Number Of Ingredients 2
Steps:
- Add chopped white chocolate to a microwave safe bowl and heat in the microwave at 50% power for 3 minutes. Heat the whipping cream separately, in another microwave safe bowl (at regular power), for 2-3 minutes or until warm.
- Remove, combine the warm whipping cream with the melted chocolate and stir well. Then continue to cook in 20 second intervals (at regular power) until the chocolate is incorporated into the whipping cream, stirring each time. There shouldn't be ANY lumps in your white chocolate. * This could take another 2-3 minutes.
- Cool on counter, then pour into large mixing stand bowl (if you have one)- any large bowl will do. Then cover (I use glad press n' seal) and let stand in refrigerator for 24 hours.
- Once the white chocolate ganache is chilled (it will be soft and not solid like regular chocolate ganache), use the whisk attachment on your stand mixer and whip on low speed and gradually working up to high speed until the ganache is light and fluff and reaches stiff peaks.
- Serve with any recipe calling for whipped cream. Spread on cupcakes or a standard size cake. The white chocolate ganache whipped cream frosting will stay stable in the refrigerator for up to 1 week.
Nutrition Facts : Calories 102 kcal, Carbohydrate 11 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 17 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
WHIPPED FROSTING
Make and share this Whipped Frosting recipe from Food.com.
Provided by DoryJean54
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1583.3, Fat 106.5, SaturatedFat 79.4, Cholesterol 149.1, Sodium 1702.5, Carbohydrate 140.7, Fiber 3, Sugar 109.1, Protein 21.2
WHIPPED FROSTING I
A light tasting whipped frosting suitable for filling a rolled cake or whoopee pies. Great on angel food cake. Never fails as long as you don't let it cool uncovered or a skin will form on the paste.
Provided by Ann
Categories Desserts Frostings and Icings
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 19.7 g, Cholesterol 1.6 mg, Fat 16.4 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 96 mg, Sugar 17.7 g
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
More about "whipped frosting i food"
THE BEST WHIPPED CREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
4.3/5 Category FrostingServings 2
- For best results, put the bowl (stainless steel is the best) you will be using to make the frosting in freezer for at least an hour prior to making the frosting.
WHIPPED CREAM FROSTING FOR ANGEL FOOD CAKE - CAKE DECORIST
From cakedecorist.com
Servings 12
- 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.
- Then, add in the vanilla extract and turn the mixer to medium-high speed. Afterward, at low speed, carefully pour the heavy whipping cream into the bowl. Mix for a minute till it thickens; make sure not to over mix the cream because it will end up soupy.
WHIPPED CREAM FROSTING RECIPE - BUNS IN MY OVEN
From bunsinmyoven.com
3.8/5 (13)Total Time 35 minsCategory DessertCalories 335 per serving
- Add the milk and flour to a medium sauce pan over medium heat and whisk well. Keep whisking over medium to high heat, until the mixture begins to thicken to the consistency of a gravy or pudding. Remove the saucepan from heat and allow the mixture to cool.
- While the flour and milk mixture is cooking, beat together the butter and sugar in a large bowl with an electric mixer. Beat well, at least 5 minutes. Make sure sugar and butter is well combined or your frosting will be a bit grainy. Beat in the vanilla until combined.
- Use frosting immediately or, if you prefer a stiffer frosting, refrigerate for 30 minutes before use.
BERRY WHIPPED CREAM FROSTING RECIPE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
5/5 (1)Calories 933 per servingCategory Dessert
- Prepare the berry sauce first and allow it to cool before using in this recipe. A hot berry sauce will cause the whipped cream to melt. Combine the raspberries (or other berries) and sugar in a small saucepan. Use a spoon to crush the berries; if using strawberries, dice them before cooking. Bring the berries to a simmer over medium-high heat and simmer for 4 to 5 minutes, until the berries are falling apart. Pour the resulting sauce into a fine mesh strainer arranged over a bowl. Use the back of a large spoon to press the sauce through the strainer, discarding any seeds and pulp. Allow the sauce to cool in the refrigerator.
- Next, prepare the whipped cream. Pour the chilled cream into a stand mixer bowl and add the confectioner's sugar. Whisk on medium speed first for a few minutes, then turn the speed up and whisk for about 3 to 4 minutes until stiff peaks form. Set aside.
- In a separate mixing bowl, beat the softened cream cheese or mascarpone for a few minutes until it's smooth and creamy. Melt the white chocolate in the microwave or over a double boiler. Do not let the chocolate cool!! Add the warm, melted white chocolate, vanilla and salt to the cheese. Mix again for a few minutes until well combined. Add the berry sauce last, along with red food coloring if desired. Beat again until the sauce is well-incorporated and the mixture is smooth.
- Add the cheese and berry mixture to the whipped cream. Whisk the frosting on medium speed for 30 seconds, then stop and scrape down the sides of the mixing bowl. Mix again for up to 30 seconds, until stiff peaks form. Use the frosting right away, or keep refrigerated.
PINK WHIPPED CREAM FROSTING WITHOUT FOOD DYE (VEGAN ...
From plantivorekitchen.com
Cuisine AmericanCategory DessertServings 12
- Refrigerate a can of coconut cream overnight. Add your mixing bowl to the freezer for 10 minutes before you start mixing.
- Open can and scoop out cream, then add to a mixing bowl. For a thick consistency, do not scoop out the water on the bottom. Whip with an electric mixer on high for 2-3 minutes until fluffy.
- Whip on high for 2 more minutes until fully mixed and fluffy. Texture should be thick and creamy.
HOW TO MAKE COLORED WHIPPED CREAM - TWO SISTERS
From twosisterscrafting.com
4.2/5 (15)Category Baking And Decorating TipsServings 1Total Time 5 mins
ANGEL FOOD CAKE WITH CHOCOLATE FROSTING - FLOUR ARRANGEMENTS
From flourarrangements.org
4.5/5 (2)Estimated Reading Time 6 minsCategory Dessert
- For the cake, place oven rack to the lower-middle position and preheat oven to 325º F. Wipe clean a large tube pan (16 cup capacity) with removable bottom. Do not grease!
- Beat egg whites in the bowl of a standing electric mixer at low speed until the eggs are beginning to froth. Add cream of tartar and salt. Increase speed to medium and beat until whites form soft, billowy, slightly translucent mounds. Keeping the mixer on medium-speed, add remaining 3/4 cup sugar one tablespoon at a time.
- Continue beating on medium speed until the whites form soft glossy peaks that bend over at the points. Resist the temptation to increase mixer speed, and take care not to over-beat; the batter should still flow when the bowl is tilted.
LAYERED ANGEL FOOD CAKE - FLUFFY CAKE LAYERS FROSTED W ...
From chelsweets.com
Reviews 58Calories 313 per servingCategory Cakes
- Preheat oven to 325 degrees and line three 7-inch or 8-inch cake pans with parchment paper. DO NOT GREASE THE PANS!! If you accidentally did, wash out the grease and dry them before adding in the parchment paper.
- Sift 1 cup cake flour, 1 1/4 cups powdered sugar, and 1 tsp salt in to a medium bowl. Set aside.
- Add 10 egg whites, 2 Tbsp of fresh lemon juice, 1 Tbsp warm water, 1 1/2 tsp of cream of tartar, and 1 tsp of lemon zest into the bowl of a stand mixer fit with whisk attachment.
THE BEST WHIPPED FROSTING - ANDIE MITCHELL
From andiemitchell.com
3/5 (4)Total Time 12 minsCategory DessertCalories 242 per serving
- In a medium saucepan, whisk one cup of milk with 5 tablespoons of flour. Heat over medium until the mixture begins to sputter, whisking constantly. Continue to stir as the mixture thickens. You will know it’s done when it reaches the consistency of thick cake batter, after about 7 minutes of heating and whisking. Stir in 2 teaspoons vanilla extract and set aside to cool COMPLETELY.
- Now, in the bowl of a stand mixer fitted with a whisk attachment, or using a hand held mixer, beat 2 sticks of softened butter (1 cup) with 1 1/4 cups of granulated sugar until light, fluffy, and white in color, about 3 solid minutes of beating on medium-high speed. You want the sugar to be totally incorporated into the butter.
- Be sure that the milk/flour mixture has completely cooled, and add it to the butter/sugar mixture. Beat all ingredients for about 1 minute on high speed, scraping down the bowl halfway, until they are smooth and well blended. The frosting should be as light and fluffy as whipped cream.
NUTELLA WHIPPED ICING - FOODNSERVICE
From foodnservice.com
4.4/5 (27)Estimated Reading Time 1 minServings 12Total Time 7 mins
- In a medium size metal bowl and with a hand held mixer on high speed, whip together heavy cream, sugar, and vanilla.
ANGEL FOOD CAKE WITH WHIPPED CREAM AND STRAWBERRIES ...
From sugargeekshow.com
Ratings 15Calories 314 per servingCategory Dessert
- IMPORTANT: Ensure that there are zero traces of egg yolk in the egg whites and make sure your bowl, whisk and all tools are completely grease-free and clean or the egg whites may not whip up properly.
- Combine the strawberries, sugar, zest, and lemon juice together in a bowl and set aside while the angel food cake is cooling. The sugar will dissolve over time and create a delicious syrup!
STABILIZED WHIPPED CREAM FROSTING - A TABLE FULL OF JOY
From atablefullofjoy.com
4.4/5 (61)Category DessertCuisine AmericanTotal Time 10 mins
- In a large cold bowl, add whipped cream, clear vanilla extract, and powdered sugar. Using a whisk attachment with an electric hand mixer or a stand mixer whisk the whipped cream and powdered sugar on medium high speed until soft peaks form.
- Soft peaks mean the whisk when taken out of the cream will leave a peak that will fold over on itself. Another indication of soft peaks is when the whisks leave a trail in the cream when it’s whipping it. This process will take 3-5 minutes to attain.
- When whipped cream is making soft peaks, set aside (or refrigerate if your kitchen is hot) for the moment and in a microwave safe bowl stir together the gelatin and water.
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