Cupcakes With Whipped Cream Frosting Recipes

WHIPPED CREAM FROSTING & FILLING

Steps:

• Beat whipping cream, sugar and vanilla in bowl at high speed, scraping bowl often, until stiff peaks form. Store refrigerated.
• Variations: Caramel Crunch: Omit sugar. Gently stir in 2/3 cup caramel ice cream topping and 1/2 cup crushed chocolate-covered toffee candy bars.Choco-Cherry: Gently stir in 1/2 cup chocolate-flavored drink mix and 1 (10-ounce) jar finely chopped, drained maraschino cherries.Chocolate Chip: Gently stir in 1/4 cup grated chocolate.Crème De Menthe: Gently stir in 2 tablespoons Crème de Menthe and 2 tablespoons Crème de Cacao.Grand Marnier: Omit vanilla. Gently stir in 2 tablespoons Grand Marnier or your favorite liqueur. Spiced Coffee: Dissolve 1 1/2 teaspoons instant coffee in 1 teaspoon water. Gently stir coffee mixture into whipped cream. Add 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.

WHIPPED CREAM FROSTING

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

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.

STRAWBERRY CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350°. Line 16 muffin cups with paper or foil liners. Press warm jam through a fine-mesh strainer. Discard pulp. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in strained jam and vanilla. In a small bowl, whisk milk and sour cream until smooth. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. If desired, stir in food coloring., Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, jam and vanilla; beat until stiff peaks form. Spread or pipe over cupcakes. Refrigerate leftovers. If desired, garnish with fresh strawberries.

CUPCAKE FROSTING RECIPE

Steps:

• In a large mixing bowl with an electric hand mixer, whip the cold heavy cream on high speed (1-2 minutes) until thick, fluffy and spreadable.
• In a second mixing bowl (using the same electric mixer - no need to wash it), beat cream cheese and powdered sugar. Start on low speed to incorporate then beat on high speed for 2 minutes until creamy and whipped, then beat in 1 tsp vanilla extract
• Use a spatula to gently fold the whipped cream into the cream cheese mix until well blended. Pipe onto cooled cupcakes or cover and refrigerate until ready to use.

VANILLA CUPCAKES WITH VANILLA WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners and spray liners with cooking spray, set aside.
• Beat together butter and Pyure Organic All Purpose Stevia Blend and Pyure Organic Liquid Stevia Blend, Vanilla Flavor until fluffy.
• Add eggs, one at a time blending after each addition. Beat in vanilla.
• Whisk together flour, baking powder and salt.
• Beat into butter mixture, alternating with milk, making three additions of flour and two of milk, just until combined.
• Spoon batter into muffin cups. Bake for 20 to 22 minutes or until tester inserted into center comes out clean. Let cool on rack for 10 minutes. Let cool completely.
• Meanwhile, using a hand mixer, beat together cream and Pyure Organic Liquid Stevia Blend, Vanilla flavor until stiff peaks form. Immediately spread on cupcakes.

WHIPPED FROSTING I

Steps:

• In a small saucepan, mix milk into flour gradually to prevent lumps. Cook, stirring constantly over low heat until thick. Cover with waxed paper and cool completely or set in bowl of ice water and stir until cooled.
• In mixer bowl, combine shortening and margarine, beat 4 minutes. Add sugar; beat 4 minutes. Add cooled paste and vanilla and beat well.

CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Prepare and bake cake mix according to package directions for cupcakes. Cool on wire racks., In a small saucepan, sprinkle gelatin over water; let stand for 1 minute to soften. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; cool just to room temperature., In a large bowl, beat cream and gelatin mixture until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Set aside 1 cup for decorating., Spread remaining frosting over tops of cupcakes. Divide reserved frosting in half; tint one portion pink and the other yellow., Use a toothpick to outline shape of heart, flower or sunburst on tops of cupcakes. Use medium star tip to pipe pink or yellow stars along outline. Fill in shape with piped stars as desired.

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.

STRAWBERRY FILLED CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Preheat the oven to 350° F, and prepare your muffin tins by adding cupcake liners to each muffin cup.
• Add the eggs to a large bowl, and beat well.
• Then add the sugar and continue beating for about 30 seconds.
• Add the canola oil and vanilla extract, beating until well combined.
• In a separate bowl, whisk together the dry ingredients, including the flour, baking powder, baking soda, and salt. Then gradually add dry ingredients to the mixture, alternating adding the dry ingredients with the buttermilk.
• Beat until everything is well combined; the batter will be thin. Then divide the cupcake batter into the cupcake liners, filling each one about 2/3 full.
• Bake the vanilla cupcakes at 350° F for about 12 to 14 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Then allow them to cool on a wire rack.
• Core the cupcakes. If you don't have a cupcake corer, that's ok. A melon baller works great, as does a simple butter/table knife, paring knife, or even an apple corer.
• Fill the cupcakes with about 1/4 teaspoon of the chopped berries, and then replace the cored portion of the cupcake.
• To make the frosting, combine the cream cheese, sugar, and vanilla extract in a large mixing bowl, beating until creamy.
• Gradually add in the heavy whipping cream, beating the frosting until stiff peaks form.
• Then add a spoonful of frosting to each vanilla cupcake, and top it off with a whole fresh strawberry, sliced strawberry, or a teaspoon of chopped strawberries.

WHIPPED CREAM FROSTING

Steps:

• Place the cream cheese and powdered sugar in a large bowl and beat on medium 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.

FRESH STRAWBERRY CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Position a rack in the center of the oven and preheat the oven to 350ºF. Line muffin pans with paper liners, set aside.
• In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Set aside. In a food processor, pulse the strawberries until they turn into small pieces, do not puree them. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together for 2 minutes on medium speed. Add in the yogurt and continue to beat. When mixed, add the eggs, one at a time, waiting for each to incorporate before adding the next. Add the vanilla. With the mixer on low, add the flour mixture in 3 additions alternating with the 1/4 cup milk in 2 additions until just combined. Make sure to start and end with the flour mixture. Fold in the chopped strawberries.
• Divide the batter into prepared pans. Fill each up 2/3 full. Bake the cupcakes for 19-22 minutes or until a cake tester comes out with just a few crumbs. Let cool completely before frosting.
• For the frosting: In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy whipping cream with the sugar on the medium setting until soft peaks start to form, bout 3-4 minutes. Add the strawberry jam and continue to beat until the whipped cream holds it's shape, 30 seconds. Do not over beat.
• Frosting can be made one day in advance and stored in the refrigerator, covered.

CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• In the bowl of a stand mixer fitted with the whisk attachment, combine all of the ingredients. Begin on low speed and whisk for 1 minute.
• Increase mixer speed to medium and whisk for an additional 1 minute.
• Increase mixer speed to high and let mix for another 4-5 minutes, or until the whipped cream has whipped into a stiff, pipeable frosting. Pipe using piping bags or Ziplock bags.