Whipped Cream Icing I Recipes

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.

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 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:

• Combine Gelatin and Cold Water in small saucepan.
• Let stand until thick.
• Place over low heat, stirring constantly, just until Gelatin dissolves.
• Remove from heat and cool, but do not allow to set.
• Whip Cream, Sugar and Vanilla until slightly thickened.
• While beating slowly, gradually add Gelatin to Whipped Cream mixture.
• Whip at high speed until stiff.

Steps:

• In a small bowl beat whipping cream until stiff peaks form; set aside.
• In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

Steps:

• Place the cream cheese and powdered sugar in a large bowl and beat on medium-low 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.
• *The cream cheese can be used cold, it does not need to be room temperature.

Steps:

• Chill mixing bowl (metal) and beater(s).
• Whip the cream for a few minutes
• and then add your instant pudding.
• Watch as you continue whipping it as it gets firm fast.
• If it gets firm to fast, add a little milk to bring it to your desired consistency.
• To make larger or smaller batches use an amount of whipping cream equal to the amount of milk called for on the pudding box.

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.

Steps:

• Sprinkle gelatine over water in small microwaveable cup; let stand 5 min. Microwave on HIGH 20 to 30 sec. or until gelatine is dissolved, stirring every 5 sec. Cool slightly.
• Beat cream, sugar and vanilla in bowl with mixer on high speed until soft peaks form. Stir in gelatine; beat just until stiff peaks form.

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.