Whipped Cream Icing I Recipes
STABILIZED WHIPPED CREAM ICING
This cream holds up longer on pies because it doesn't separate. Gelatin stiffens whipped cream and makes the texture seem fuller and slightly spongy. May be used to top a pie or frost a cake.
Provided by ETHELMERTZ
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
- Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
- Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
- Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
Nutrition Facts : Calories 55.2 calories, Carbohydrate 1.2 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 6.1 mg, Sugar 0.8 g
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 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
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 MOUSSE FROSTING
A friend of mine requested a light whipped cream mousse-like frosting for her Mother's Day cake. This is what I came up with. If you are looking for a white frosting use clear vanilla and white chocolate pudding. It does require refrigeration.
Provided by Angela Welch
Categories Desserts Frostings and Icings
Time 10m
Yield 15
Number Of Ingredients 5
Steps:
- Beat the whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. Lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.
- Fold the whipped topping into the whipping cream mixture to evenly mix. Refrigerate until ready to use.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 10.2 g, Cholesterol 22.1 mg, Fat 9.8 g, Protein 0.6 g, SaturatedFat 7 g, Sodium 105.6 mg, Sugar 8.6 g
WHIPPED CREAM ICING
Make and share this Whipped Cream Icing recipe from Food.com.
Provided by Gay Gilmore
Categories Dessert
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine Gelatin and Cold Water in small saucepan.
- Let stand until thick.
- Place over low heat, stirring constantly, just until Gelatin dissolves.
- Remove from heat and cool, but do not allow to set.
- Whip Cream, Sugar and Vanilla until slightly thickened.
- While beating slowly, gradually add Gelatin to Whipped Cream mixture.
- Whip at high speed until stiff.
Nutrition Facts : Calories 119, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 12.2, Carbohydrate 4.6, Sugar 3.7, Protein 0.9
LEMON WHIPPED CREAM FROSTING
This creamy and fluffy lemon frosting is a great alternative to sweet buttercream frosting. Add an extra tablespoon of lemon juice if you want an even more lemony flavor.
Provided by fabeveryday
Categories Lemon Frosting
Time 25m
Yield 12
Number Of Ingredients 4
Steps:
- Chill a bowl and beaters (or a whisk attachment for a stand mixer) in the refrigerator for 20 minutes.
- Add the heavy whipping cream to the chilled bowl and beat on medium-high speed until frothy and soft peaks form.
- Reduce speed to medium and gradually add the confectioners' sugar, lemon juice, and lemon zest while beating. Continue beating until smooth, thick, and stiff peaks form. Use immediately.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 11.4 g, Cholesterol 54.3 mg, Fat 14.7 g, Fiber 0 g, Protein 0.8 g, SaturatedFat 9.1 g, Sodium 15.2 mg
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.
WHIPPED CREAM FROSTING
Provided by Betty Crocker Kitchens
Number Of Ingredients 5
Steps:
- Stir together shortening, 1 cup of the powdered sugar, the vanilla and salt in medium bowl. Gradually beat in remaining powdered sugar and whipping cream with electric mixer on medium speed until smooth enough to spread.
Nutrition Facts : ServingSize 1 Serving
WHIPPED CHOCOLATE CREAM ICING
This is a lush light frosting which keeps it's consistency for 1-2 days in the refrigerator and doesn't seem to sink into the cake as so many do. Simple and easy to make. A delicious topping for those special occasions when you want something special.
Provided by Gerry
Categories Dessert
Time 10m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Sift icing sugar and cocoa into a bowl.
- Add whipping cream and stir to mix.
- With beater whip as for whipping cream.
- This amount will very generously cover a large Angel cake or any other large cake.
Nutrition Facts : Calories 273.6, Fat 22.3, SaturatedFat 13.7, Cholesterol 81.5, Sodium 22.9, Carbohydrate 18.1, Fiber 0.5, Sugar 14.7, Protein 1.7
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
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
WHIPPED CREAM
There's little more simple, or delightful, than whipped cream. This version makes it extra special, infusing the cream with a vanilla bean to elevate its flavor. But you can steep the cream for less than 24 hours, or not at all, for a treat that can bring joy to even the most jaded of hearts.
Provided by Jonathan Reynolds
Categories easy, quick, dessert
Time 15m
Yield 4 cups
Number Of Ingredients 3
Steps:
- Infuse the cream with vanilla bean in the refrigerator for 24 hours. Discard the bean. Whip the cream, sugar and vanilla extract (if not using bean) to soft peaks.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 22 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 23 milligrams, Sugar 6 grams
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