Coolwhipcreamfrosting Recipes

HOW TO MAKE COOL WHIP FROSTING

Steps:

• Combine the pudding mix, milk, and vanilla. Using a medium-sized bowl, pour out pudding mix, then add the milk and vanilla. Whisk the ingredients together until they're well blended and it mixture begins to thicken. You can substitute in almond extract in place of the vanilla extract for a sophisticated flavor variation. You can substitute other flavored pudding mixes in place of the vanilla for variety, like chocolate, butterscotch, cheesecake, etc.
• Fold in the whipped topping. Add the whipped topping to the ingredients in the bowl. Using a spatula, fold the ingredients together gently to combine. When adding the whipped topping, it's important to fold it in gently rather than stir it in to maintain the consistency. Be sure the ingredients are thoroughly mixed so that the frosting is a uniform color and not streaked. At this point you can add several drops of food coloring if you'd like a colored frosting.
• Spread the frosting. Using a spatula, begin spreading the frosting over your desired dessert, several tablespoons at a time. Once the entire surface is covered, use the spatula to smooth out the frosting and ensure that it's evenly distributed across the surface. You can spread this frosting on a variety of cakes and desserts, from angel food cake to cupcakes to sheet cakes. If you like, you can use a butter knife or the spatula to create a wave-like design in the frosting. As an alternative, you can spoon the frosting into a pastry bag (or a plastic storage bag with a small hole cut from one of the corners), and, using a frosting tip, squeeze frosting onto your dessert.

COOL WHIP FROSTING

Steps:

• Pour milk into bowl add pudding mix and sugar.
• Beat with wire whisk for 2 minutes.
• Gently fold in whipped topping.

COOL WHIP CREAM FROSTING

Steps:

• mix all ingredients until blended.
• whip welll.
• spread on your choice of cake.

COOL WHIP FROSTING

Steps:

• Combine the pudding mix, powdered sugar, and milk in a mixing bowl. Beat on medium speed with an electric mixer for 1 minute or until well blended. Fold in the Cool Whip. Spread immediately on cooled cake. Refrigerate any leftover frosting and any cake frosted with the frosting or the frosting may weep. cook's notes You can use other flavors of pudding mix or tint the frosting with a few drops of food coloring.

CREAM CHEESE COOL WHIP FROSTING RECIPE - (3.8/5)

Steps:

• In a large mixing bowl, stir together softened cream cheese with the Cool Whip. Add the sugar, vanilla, and pudding mix, if using. Stir until all ingredients are thoroughly combined. If you would like a colored frosting, add several drops of food coloring and mix. Continue to add food coloring, stirring after each addition, until the frosting is the desired color. With a spatula, spread the frosting over your desired dessert, several tablespoons at a time. Once the entire surface is covered, use the spatula to smooth out the frosting and make sure it's evenly distributed over the surface. For an even more attractive cake, use a butter knife or spatula to create a wave-like design in the frosting. You can also spoon the frosting into a pastry bag (or a plastic storage bag with a small hole cut from one of the corners), and, with a frosting tip, squeeze frosting onto your dessert.

LEMON COOL WHIP ICING

Steps:

• Dump cool whip and jello into a bowl. Mix with an eletric mixer until down. Spread on cake, cupcakes, or whatever else you can think of.

COOL WHIP FROSTING

Steps:

• 1. Pour milk into bowl. Add pudding mix. Beat with whisk 2 minutes. Gently fold in cool whip. Spread immediately. Makes 4 cups or enough for a 9x13 cake. Store frosted cake in refrigerator.

WHIPPED CREAM FROSTING

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

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.

CREAM CHEESE COOL WHIP FROSTING

Steps:

• 1. DO NOT make this frosting till you are ready to use it. It sets up quickly. In large mixing bowel using wooden spoon, NO MIXER, Mix cream cheese and sugar together till smooth.
• 2. Add cool whip and gently fold mixture together. Caution not to stir it will cause cool whit to loose fluffiness.
• 3. Immediately frost cake, Frosting sets up fast. Refrigerate till ready to serve. Enjoy
• 4. If desired can use to top 3-4 no bake pies.

WHIPPED CREAM CHEESE FROSTING

Steps:

• In the bowl of an electric mixer with whisk attachment whisk the cream cheese, vanilla, and granulated sugar for 3 minutes. Make sure to scrape down the bowl once or twice to ensure everything is being evenly incorporated.
• While the mixer is still on medium-high speed very slowly pour/stream in the heavy cream. Whip for another couple of minutes after the cream has been added until you get a thick whipped cream texture do not over mix. You want stiff peaks. Use the frosting right away, store leftovers in the fridge.

AMAZING WHIPPED CREAM WITH GELATIN RECIPE

Steps:

• Put the bowl and beaters in the fridge to cool them. Check that your cream and water are also fridge cool. If the ingredients and elements are cold, the cream will thicken up faster and it will gain more volume.
• Make sure to sift the confectioners sugar to avoid any lumps.
• Bloom the gelatin. To achieve this, put the unflavored gelatin in a microwave-safe bowl and add the cold water. Let it sit for 5 minutes or until it is very thick. In order to use it for this recipe, you need it to be liquid but not hot.
• Microwave the gelatin for 5 seconds increments until it dissolves completely. You can also dissolve it over a double boiler if you do not have a microwave.
• Take the bowl and beaters from the fridge. Pour the cream in the container and beat it on high speed until it starts to thicken.
• Add the sifted confectioners sugar slowly, combining it together with the cream. Also add the flavoring. Stop beating until shy of the soft peak stage.
• Start beating again on low speed and add the liquified gelatin in a thin stream. If it has thickened again, put it back in the microwave until you can pour it in.
• Finally, beat until you reach the desired consistency, whether it is soft or stiff peaks.

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• Add whipping cream to a chilled mixing bowl.
• Turn mixer to high.
• Mix until soft peaks form.
• Add powdered sugar.
• Mix at high speed.
• Just before you get to stiff peaks add chocolate pudding mix.
• On slow speed, mix whipping cream and chocolate.
• When it starts to come together, stop mixer and scrape down sides.
• Check to make sure the pudding hasn't clumped on the bottom.
• Fold mixture a couple of times with a spoon.
• Turn mixer back on for just a few revolutions.
• DO NOT OVERMIX.

COOL WHIPPED FROSTING

Steps:

• In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.