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 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 CHEESE FROSTING
The best frosting ever this whipped cream cheese frosting is made by whipping heavy cream into a sugar and cream cheese base. Like whipped cream but better this frosting recipe will become a new favorite, trust me! Step-by-step photos show you how to make this tasty treat!
Provided by Elizabeth Waterson I Confessions of a Baking Queen
Categories Dessert
Time 15m
Number Of Ingredients 4
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.
WHIPPED FROSTING II
A cooked white frosting made with cream and thickened with flour. Tint with food coloring, if desired.
Provided by sal
Categories Desserts Frostings and Icings
Time 11m
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan, mix together cream and flour. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and cool. Using an electric mixer, beat in the butter, confectioners' sugar and vanilla. Continue to beat on high speed for 6 minutes, or until frosting reaches spreading consistency.
Nutrition Facts : Calories 197.9 calories, Carbohydrate 12.8 g, Cholesterol 48.6 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 10.3 g, Sodium 86.9 mg, Sugar 10.3 g
WHIPPED CREAM ICING II
Piping gel can be purchased from a cake decorating supply company.
Provided by Toni Wiggins
Categories Desserts Frostings and Icings
Yield 10
Number Of Ingredients 4
Steps:
- In a large bowl, whip cream and sugar with a wire whisk until soft peaks form.
- Add piping gel and continue to beat until stiff. Be careful not to over mix.
Nutrition Facts : Calories 95.6 calories, Carbohydrate 3.7 g, Cholesterol 32.6 mg, Fat 8.8 g, Protein 0.5 g, SaturatedFat 5.5 g, Sodium 41.1 mg, Sugar 2.9 g
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- Pour the heavy whipping cream into the bowl of your stand mixer fitted with a whisk attachment. Or into a large bowl if you're making with a hand mixer.
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- Before you begin, make sure you refrigerate your coconut milk or coconut cream for at least 2-4 hours. (This will ensure that the thick, meaty part of the coconut milk, separates from the liquid).
- Open the can from the bottom and pour liquid into a cup, reserving it for smoothies or anything else you wish to do with it.
- Scoop out the creamy part into a large bowl. If you’re using coconut milk, you’ll need 2 cans but if you’re using coconut cream, you should be okay with one. Depending of course on what you’re frosting.
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