WHITE CHOCOLATE WHIPPED CREAM FROSTING
This frosting recipe is a great alternative to buttercream frosting. What is great about this frosting is that it great to pipe with.
Provided by Mebriella
Categories Dessert
Time 20m
Yield 1 batch, 24 serving(s)
Number Of Ingredients 3
Steps:
- For best results, use a stainless steel bowl and place in the freezer for a minimum of one hour before making the frosting.
- While the bowl is in the freezer, sift together the pudding mix and powdered sugar so that it is well combined.
- Add the whipping cream to the cold bowl.
- Using a mixer, whip for a few minutes until peaks form.
- Add the powdered sugar / pudding mixture a little bit at a time.
- If you are adding color, you can add this now, it is best to use gel coloring.
- Mix frosting until it is thick and it is the consistency to pipe with.
- If it gets too thick add a little bit of milk (1 teaspoon at a time.).
- Be careful to not over mix as the whipping cream will start to separate.
- Happy frosting!
Nutrition Facts : Calories 89.6, Fat 7.4, SaturatedFat 4.6, Cholesterol 27.2, Sodium 63.2, Carbohydrate 5.6, Fiber 0.1, Sugar 4.3, Protein 0.5
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
CARAMEL WHITE CHOCOLATE WHIPPED CREAM FROSTING
I developed this frosting because I hate heavy sugary frostings. I love whipped cream on cake but the problem with frosting a cake with whipped cream is that it either soaks into the cake or breaks. This seemed to stabilize pretty well.I frosted a Red Velvet Cake with this and it made such an interesting color combination.
Provided by KerryBnTX
Categories Dessert
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- You can caramelize the milk any way you like.
- There are several recipes on this site.
- I cook the un-opened can of Eagle Brand Milk in my deep slow cooker filled with water almost to the top.
- Cook on high setting 3-4 hours.
- Mine cooks hot and was done in 3 hours.
- LET COOL COMPLETELY!
- In a small microwaveable bowl melt the White Chocolate Chips.
- Mix the caramel into the melted White Chocolate, add salt.
- Whip the cream in a large chilled bowl with chilled beater until very thick.
- Don't allow it to Break.
- Stir in Vanilla.
- Add a 1/4 of the whipped cream to the caramel/chocolate mixture to lighten.
- Add this mixture back to the whipped cream and whip till well blended and thick enough to spread.
- Fill and frost layer cake.
- I am sure this would be good on almost any cake variety.
Nutrition Facts : Calories 269.5, Fat 19.1, SaturatedFat 11.9, Cholesterol 66.2, Sodium 74.3, Carbohydrate 21.9, Sugar 20.9, Protein 3.7
CHOCOLATE WHIPPED CREAM FROSTING
If you're looking for the perfect frosting for any sweet recipe, you can't go wrong with this creamy, fluffy Chocolate Whipped Cream Frosting. Our chocolate whipped cream uses just 4 ingredients, so you can easily pull it together while other parts of your dessert are baking or chilling. Check out how to make Chocolate Whipped Cream Frosting in one simple step.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.
Nutrition Facts : Calories 150, Carbohydrate 15 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1/12 of Recipe, Sodium 10 mg, Sugar 13 g, TransFat 0 g
CARAMEL WHIPPED CREAM FOR CHOCOLATE-CARAMEL CREAM PIE
Use this recipe to make our Chocolate-Caramel Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Prepare an ice-water bath. Heat sugar, water, and a pinch of salt in a small saucepan over medium-high heat, stirring until sugar dissolves.
- Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1/2 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).
- Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
- Whisk remaining 3/4 cup cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.
CARAMEL WHIPPED CREAM
This flavored whipped cream is a breeze to make, which goes well with our Angel Food Cake. Cook the caramel cream in a saucepan and chill completely before whipping into stiff, delicate peaks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Prepare an ice bath; set aside. Cook sugar, water, and salt in saucepan over medium heat, stirring once, until sugar is dissolved. Continue cooking, without stirring, until sugar turns golden amber. Remove pan from heat; slowly pour cream down sides of pan in a slow, steady stream (it will spatter). Return pan to medium heat, and stir with a wooden spoon until combined.
- Transfer caramel cream to a mixing bowl set in ice bath; let sit until very cold, stirring occasionally, about 30 minutes. Mixture can be refrigerated overnight. Before serving, whip the caramel cream until stiff peaks form. Use immediately.
CARAMEL CREAM FROSTING
This creamy frosting takes some time, but has a truly caramel flavor. Try it!
Provided by Barbara
Categories Desserts Frostings and Icings
Yield 8
Number Of Ingredients 4
Steps:
- Place 2 tablespoons sugar in a saucepan. Cook over medium heat until sugar is dissolved and becomes golden brown in color. Set aside.
- Combine remaining 1 cup sugar, butter, and cream in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in caramelized sugar, and return to a boil. Cook for 2 minutes, stirring constantly. Remove from heat. Beat until frosting has a good spreading consistency.
Nutrition Facts : Calories 261.9 calories, Carbohydrate 28.5 g, Cholesterol 50.9 mg, Fat 17 g, Protein 0.4 g, SaturatedFat 10.7 g, Sodium 87.4 mg, Sugar 28.1 g
CARAMEL FROSTING V
This is my mother-in-laws recipe. She was a fantastic country cook!
Provided by Carol
Categories Desserts Frostings and Icings
Yield 12
Number Of Ingredients 5
Steps:
- In a medium, heavy saucepan, bring the brown sugar and cream to a rolling boil; boil 1 minute. Add baking soda; boil 1 more minute. Remove from heat. Add butter, but do not stir yet. Let the mixture cool.
- Beat well. Stir in pecans if desired.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 38 g, Cholesterol 47.5 mg, Fat 16.6 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 9.6 g, Sodium 125 mg, Sugar 36.8 g
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