Rainbow Cream Frosting Recipes
RAINBOW CREAM FROSTING
Cream cheese frosting gets creamier-and a whole lot more colorful-when you add whipped topping and flavored gelatin.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 4 cups or 32 servings, 2 Tbsp. each.
Number Of Ingredients 4
Steps:
- Add boiling water to gelatin mix in medium bowl; stir with whisk 2 min. until completely dissolved.
- Beat cream cheese in large bowl with mixer until creamy. Gradually add gelatin to cream cheese, mixing until well blended. Gently stir in COOL WHIP.
- Refrigerate 30 min.
Nutrition Facts : Calories 50, Fat 4 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.7498 g
RAINBOW LAYER CAKE WITH RAINBOW CHIP FROSTING
Celebrate your next party with this colorful layered cake frosted with Betty Crocker™ Rich & Creamy™ rainbow chip frosting!
Provided by Angie McGowan
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat cake mixes, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
- Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
- Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
- Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely, about 1 hour.
- Wash cake pans. Bake and cool remaining 3 cake layers as directed.
- Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on side and top of cake to seal in crumbs, then frost again with remaining frosting.
Nutrition Facts : Calories 690, Carbohydrate 103 g, Cholesterol 70 mg, Fat 6, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 0 g, TransFat 4 g
RAINBOW LAYER CAKE WITH BUTTERCREAM FROSTING
Blogger Angie McGowan of Eclectic Recipes shared a beautiful rainbow layer cake that's perfect for kids birthday parties-especially half birthdays!-or to add a fun and fabulous touch to any celebration.
Provided by K_Michele86
Categories Dessert
Time 2h
Yield 1 6- layer cake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Spray 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
- Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
- Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
- Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
- Wash cake pans. Bake and cool remaining 3 cake layers as directed.
- In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
- Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.
Nutrition Facts : Calories 1376, Fat 74.9, SaturatedFat 22.3, Cholesterol 161.1, Sodium 893.2, Carbohydrate 171.3, Fiber 0.9, Sugar 145, Protein 8.7
EASY SIX-LAYER RAINBOW CAKE
If you want to make a homemade rainbow cake from scratch, this is your recipe! Bake every color of the rainbow into this delightful cake, with one color for every cake layer. This cake recipe makes a six-layer, 9-inch round cake and comes with a light mascarpone cream frosting.
Provided by Magda
Categories Desserts Cakes Birthday Cake Recipes
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
- Sift together the flour, baking powder, and baking soda.
- Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
- Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
- Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
- Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
- Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 662.8 calories, Carbohydrate 47 g, Cholesterol 152.4 mg, Fat 50 g, Fiber 0.8 g, Protein 9.4 g, SaturatedFat 29.6 g, Sodium 315.4 mg, Sugar 21.5 g
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From landolakes.com
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- Beat butter in medium bowl until creamy. Gradually add powdered sugar and salt alternately with whipping cream and vanilla, beating at low speed until well incorporated. Beat at medium speed until smooth and creamy. Divide frosting evenly among 6 bowls (about 2/3 cup each). Tint frostings red, orange, yellow, green, blue and purple.
- Place each colored frosting into individual resealable plastic food bag; push frosting to one corner. Cut off 1/2 inch from tip of corner. Place 18-inch-long piece of plastic food wrap onto counter surface. Pipe each color onto plastic wrap to form wide 12-inch horizontal lines (using half of each frosting) that are touching.
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- Repeat process with remaining frosting using new piece of plastic wrap. Two batches are recommended so frosting doesn’t get muddied and lose its vibrancy.
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5/5 (11)Calories 377 per servingTotal Time 30 mins
- Combine the milk, vanilla extract, and salt in a small bowl, and stir them together to dissolve the salt and set aside.
- Place the butter in a stand mixer fitted with a paddle attachment. Mix for 2 minutes on medium speed, until the butter is lighter in color and creamy. Scrape the bottom and sides of the bowl.
- Add the shortening and the milk mixture, and use a splatter guard over your bowl or place a towel over the top of the mixer to prevent splatters. Run the mixer on low until the liquid starts to incorporate, then turn it to medium until everything is well-mixed and smooth (20-30 seconds). Scrape down the bowl again.
- Keep the towel over the mixer, leaving only a small opening in front, turn the mixer to low, and add the sugar to the bowl in a steady stream. Once all of the sugar is incorporated, scrape down the bottom and sides of the bowl, and turn the mixer to medium-low for 30 seconds to mix the frosting well.
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Ratings 14Calories 172 per servingCategory Dessert
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