Old Fashioned Whipped Cream Frosting Recipes

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.

Steps:

• In a small saucepan, whisk together flour and milk until smooth. Cook over medium-high heat, whisking constantly, until mixture becomes thick and resembles pudding, 3 to 4 minutes. Transfer to a heat-proof bowl; stir in vanilla and salt. Press plastic wrap against surface; let cool completely.
• Beat butter with sugar on medium speed until light and fluffy, scraping down bowl as needed, about 2 minutes. Add milk mixture and continue beating until frosting is light and fluffy and resembles whipped cream, about 2 minutes more. Use immediately.

Steps:

• In saucepan, cook milk, flour and salt until thick.
• Cool well.
• In small mixing bowl add sugar, margarine and shortening.
• Beat well with electric mixer.
• Add flour mixture and 1 teaspoon vanilla.
• Beat until it is fluffy and stiff like whipped cream.

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.

Steps:

• In a small saucepan mix the flour and the milk and cook over low heat until it forms a smooth paste with no lumps. Place in refrigerator and let cool completely.
• With an electric mixer beat the shortening, butter or margarine and the sugar until light and fluffy. Beat in the cooled flour paste and mix until smooth. Stir in the vanilla. Use to frost any cooled cake. Makes enough to frost one 9x13 inch sheet cake or two 8 or 9 inch layer cakes.

Steps:

• STEP ONE: sift the flour.
• Pour milk into a jar and add the sifted flour.
• Shake hard for 1-1/2 minutes.
• Pour into pan and stir CONSTANTLY over medium-medium high heat with a wire whisk paste will thicken as you cook, the thicker the better (it may boil, then you know it's just about done). Remove from heat and immediately cover paste with wax paper so the paper just slightly touches the top of the mixture.
• Make sure it is covered completely.
• Quickly put it in the refrigerator until cool (about 2 hours).
• STEP 2: Cream butter for a while before adding sugar.
• Add sugar and mix until it is no longer grainy.
• SLOWLY add the refrigerated paste, one spoonful at a time.
• Mix in vanilla.