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
WHIPPED CREAM FROSTING
Making Whipped Cream Frosting for a stable whipped cream - this easy frosting recipe is perfect for cakes, cupcakes, no bake desserts or even just to top fruit!
Provided by Dorothy Kern
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Beat cream cheese, powdered sugar and vanilla until smooth and thick using a hand or a stand mixer (use the whisk attachment on a stand mixer).
- While mixing on medium-high speed, slowly add the heavy whipping cream. Continue whipping until the frosting forms stiff peaks. It'll resemble whipped cream but be thicker.
- Frost as desired.
- Store in refrigerator for up to 2 days in an airtight container.
Nutrition Facts : ServingSize 1 serving, Calories 362 kcal, Carbohydrate 18 g, Protein 3 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 113 mg, Sodium 114 mg, Sugar 16 g
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
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.
HOLDS-UP WHIPPED CREAM FROSTING
Steps:
- Place cream cheese, sugar, vanilla extract and almond extract in the bowl of a stand mixer. Whisk on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream, scraping the sides and bottom of the bowl a few times. Continue whipping until the cream can hold a stiff peak.
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
SUPER EASY WHIPPED CREAM FROSTING
This is a fluffy, light frosting that holds its shape well. It's more stable than regular whipped cream and is perfect for any make-ahead dessert!
Provided by Chef Gorete
Categories Low Protein
Time 10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place the cream cheese and powdered sugar in a large bowl and beat on medium-low 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.
- *The cream cheese can be used cold, it does not need to be room temperature.
Nutrition Facts : Calories 339.2, Fat 31.3, SaturatedFat 19.5, Cholesterol 115, Sodium 32.9, Carbohydrate 14.5, Sugar 11.8, Protein 1.8
WHIPPED CREAM FROSTING
Don't let this recipe fool you. It is light and fluffy and not overly sweet. Awesome with Recipe #110592! Cooking/Prep time does not include cooling time.
Provided by CindiJ
Categories Dessert
Time 17m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Cook milk and flour until thick and let cool (be sure to have paste cool completely).
- Beat shortening and butter 4 minutes till light and fluffy.
- Add sugar, beat another 4 minutes.
- Add cold paste and vanilla, beat another 4 minutes.
- Beating makes this frosting.
Nutrition Facts : Calories 2736, Fat 200.8, SaturatedFat 93.2, Cholesterol 266.8, Sodium 734.9, Carbohydrate 232.5, Fiber 0.8, Sugar 201, Protein 9.5
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
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