Whipped Cream Icing For Cakes Food

STURDY WHIPPED CREAM FROSTING

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.

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.

STABILIZED WHIPPED CREAM ICING

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.

COCONUT CAKE WITH WHIPPED CREAM ICING

Steps:

• Heat oven to 350 degrees. Line 3 (8-inch) cake pans with parchment and coat paper with baking spray; set aside.
• Mix flour, baking powder and salt.
• In a large bowl, cream coconut oil and butter with 1 1/3 cups of sugar. Add flour mixture alternately with coconut milk, beginning and ending with flour; add vanilla and almond extracts.
• If desired, add 1/2 cup of the shredded coconut to the batter.
• In a separate bowl, beat egg whites and remaining 2/3 cup sugar to soft peaks. Fold egg white mixture into cake batter, just enough to incorporate.
• Spoon batter into prepared pans and bake, rotating pans halfway through, 25 to 35 minutes or until cake is springy to the touch. Cool cakes completely.
• For the frosting: Whip cream and sour cream to soft peaks. Add the confectioners' sugar and vanilla powder and continue whipping to stiff peaks.
• Frost cake with whipped cream frosting, spreading a layer of frosting between each layer. Sprinkle remaining shredded coconut on top and sides of cake.
• Refrigerate any leftovers.

WHIPPED CREAM-LIKE FROSTING

Steps:

• Cook flour and milk until it forms a stiff paste. Don't undercook! Stir constantly while it's cooking. Remove from heat and cool.
• In mixer bowl, cream butter, sugar, and vanilla.
• Add the completely cooled milk and flour mixture, beating until it looks like whipped cream.
• Spread on cooled cake.

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 CREAM CHEESE FROSTING

Steps:

• In a bowl whip the 1-1/2 cups whipping cream until stiff peaks form.
• In another large bowl beat together the cream cheese with sugar, salt and vanilla until smooth.
• Using a spatula fold in the whipped cream into the cream cheese mixture.

WHIPPED CREAM CHEESE FROSTING RECIPE

Steps:

• Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator.
• Use the whisk attachment for a stand mixer, beaters on your hand mixer. Beat the cream until stiff peaks form. This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.
• In another bowl combine the cream cheese, powdered sugar and vanilla. Beat until very smooth. Fold this into the whipped cream. Cover and refrigerate. If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.

POOR MAN'S CAKE WITH WHIPPED CREAM FROSTING RECIPE

Steps:

• In a saucepot, combine the water, raisins, sugar, shortening, cinnamon, cloves, and nutmeg.
• Bring mixture to a boil, then reduce to a simmer. Continue simmering until the raisins have rehydrated and the sugar and spices have dissolved roughly 5 to 8 minutes. Stir occasionally. Set aside to cool completely at room temperature.
• While waiting, preheat your oven to 375 degrees F. Grease a bundt pan with cooking spray.
• In a large mixing bowl, sift together your flour, baking powder, baking soda, and salt.
• Add the cooled syrup into your sifted flour mixture. Fold until evenly incorporated.
• Pour into your greased bundt pan, then bake until a cake tester comes out clean for roughly 45 minutes.
• Once baked, set aside at room temperature for 15 minutes. Flip over to release the cake while still warm. Cool completely at room temperature.
• Dissolve cornstarch in water then pour into a small saucepot. Bring this to a simmer until slightly thickened, no more than 5 minutes. Set aside to cool down completely.
• In a mixing bowl attached to a hand beater, combine the rest of the ingredients. Whip until mixture turns pale and light, roughly 5 to 8 minutes.
• Reduce the speed of your beater to low. Gradually drizzle your cornstarch slurry at the side of the bowl. Continue whipping until evenly incorporated.
• Spread the topping to decorate your cake. Portion accordingly and serve.

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.

BLACK FOREST CAKE WITH WHIPPED CREAM FROSTING

Steps:

• For the cake: Preheat the oven to 325 degrees F. Line a mini-cupcake pan with 36 mini liners.
• In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water.
• For the cherry filling: Put all the ingredients in a saucepan over medium heat. Bring to a boil and boil for 1 minute. When the filling is done, it should be thick like marmalade.
• For the cream cheese filling: In a small bowl, whip the cream cheese with a hand mixer until fluffy. Add all the other ingredients until completely combined. Cool in the fridge until ready for use.
• To assemble: Fill the cupcake liners two-thirds of the way with the batter. Spoon 1 teaspoon cream cheese filling and 1 teaspoon cherry filling on top. Bake until the cake bounces back after you touch it, about 22 minutes. When the cupcakes are done, remove from the pan and place onto a tray to cool.
• Whip the non-dairy whipping cream in a heavy-duty mixing bowl with a whisk attachment until stiff peaks form. Place the whipped cream in a pastry bag and, when the cupcakes are completely cooled, pipe a generous amount of frosting on top. Garnish with chocolate shavings and maraschino cherries.

EUROPEAN WHIPPED CREAM FROSTING (VIDEO)

Steps:

• Softened butter and cream cheese (or mascarpone( at room temperature for about 30 minutes, until soft to touch but not melted. Place the butter and cheese into mixing bowl and whisk on high speed for 3 to 4 minutes until light and fluffy.
• Add the vanilla extract, pinch of salt (about 1/8 tsp), and sweetened condensed milk. Whisk again for a few minutes until well combined, stopping to scrape down the sides of the mixing bowl.
• Pour the heavy cream into a separate bowl and whisk it on high speed until stiff peaks form, about 4 minutes. Add the cream cheese, butter and milk mixture. Whisk again for about 30 seconds, just until stiff peaks form. Do not over mix! Over mixing will cause the frosting to separate. I recommend mixing on medium speed to avoid separating the mixture.
• If not frosting a cake right away, place frosting into the refrigerator for 30 minutes. This will thicken the frosting further, making it easier to work with. Do not keep at room temperature for too long.

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:

• 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.