Sweetcreamyfrosting Recipes

WHIPPED CREAM FROSTING

Whipped Cream Frosting image

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

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup white sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups heavy cream

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

SOUR CREAM FROSTING

Sour Cream Frosting image

Delicious and versatile sour cream frosting to go with all types of pound cake.

Provided by LillysMom

Categories Desserts Frostings and Icings

Time 10m

Yield 12

Number Of Ingredients 6

Ingredients

4 tablespoons butter, softened
½ cup sour cream
½ teaspoon vanilla extract
½ teaspoon lemon juice
¼ teaspoon salt
2 ¾ cups confectioners' sugar

Steps:

In a medium bowl, mix together the butter, sour cream, vanilla, lemon juice and salt. Stir in confectioners' sugar, and beat with an electric mixer until smooth.

Nutrition Facts : Calories 162 calories, Carbohydrate 27.8 g, Cholesterol 14.4 mg, Fat 5.9 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 81.1 mg, Sugar 27 g

WHIPPED CREAM FROSTING

Whipped Cream Frosting image

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

Ingredients

1/4 cup confectioners' sugar
2 teaspoons non-fat or skim powdered milk
2 cups cold heavy whipping cream (see Cook's Note)
2 teaspoons pure vanilla extract

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.

SMOOTH & CREAMY FROSTING

Smooth & Creamy Frosting image

This is so, well, smooth and creamy! The recipe is passed down from my mother-in-law. I've seen similar recipes, but none this simple, fast and tasty. It's good on just about everything, but not suitable for decorating. It's just very spreadable. We particularly love it on a refrigerated Jell-o cake during the summer. Also, any flavor of instant pudding is a hit with this one! Our favorites are vanilla, lemon and chocolate. Covers the top of a 9x13 cake very well.

Provided by Jeffs Girl Way Out

Categories Dessert

Time 5m

Yield 3 Cups, 12 serving(s)

Number Of Ingredients 4

Ingredients

3 1/2 ounces instant pudding mix
1/4 cup powdered sugar
1 cup cold milk
8 ounces non-dairy whipped topping (Cool Whip)

Steps:

Beat pudding mix, powdered sugar and cold milk on med speed until well-blended.
Fold in whipped topping.
Refrigerate frosted item(s) and any leftover frosting.
Serving size is for a frosted 9x13 cake, and yield is approximate.

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