whipped cream frosting

Need a fluffy, light frosting that holds its shape well?  Look no further than this whipped cream frosting recipe! Made with just 3 simple ingredients.  It's more stable than regular whipped cream and is perfect for any make-ahead dessert!

Whipped Cream Frosting

cream cheese*

sugar

heavy cream, (cold)

vanilla extract ((optional))

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.

https://embed.mediavine.com/videos/muxec0lxtiuizo8mzepj

Need a fluffy, light frosting that holds its shape well? Look no further than this whipped cream frosting recipe! Made with just 3 simple ingredients. It’s more stable than regular whipped cream and is perfect for any make-ahead dessert!

<em>Cream Cheese Whipped Cream is a thick, more stable whipped cream made with cream cheese, heavy cream and powdered sugar. Sweetened with vanilla or a citrus zest, this is the perfect topping for cupcakes and cakes.</em>

Cream Cheese Whipped Cream

(1 pkg) full fat cream cheese, cold

heavy whipping cream

vanilla extract

Place your mixing bowl in the freezer or fridge 5-10 minutes before starting.

Beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.

Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.

Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.

Add the powdered sugar and vanilla extract and beat until still peaks form. Use immediately and keep refrigerated.

I love this cream cheese whipped recipe but I need to know if I want to do a 9 inch layer cake would I just double the ingredients?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1571628914/n1urhpyvyhc9rb3w6rym.mp4

Cream Cheese Whipped Cream is a thick, more stable whipped cream made with cream cheese, heavy cream and powdered sugar. Sweetened with vanilla or a citrus zest, this is the perfect topping for cupcakes and cakes.

This stabilized whipped cream recipe is perfect for frosting or a whipped topping for your favorite desserts

How To Make Stabilized Whipped Cream

heavy cream (also known as double cream chilled)

skimmed milk powder

Add the cream to a medium-sized mixing bowl or food processor then add the powdered sugar (to taste), skimmed milk powder, and vanilla to the cream.

Using a food processor or mixer, whip the cream until it thickens (this doesn't take long at all so check often).

When you run a spoon through it, and it holds its shape without falling back into the gap, it's ready to use.

This recipe yeilds about 2 cups.

https://embed.mediavine.com/videos/dcxo0thi0hlkbtoxibai

Learn How to Make Stabilized Whipped Cream with this recipe for sweetened, stabilized whipped cream that will solve all your problems on how to get whipped cream to hold its shape for days.

Whipped Cream

This stabilized whipped cream is my all-time favorite, and it can be ready in 15 minutes! It's light and airy - perfect to top cupcakes or ice cream, dip fruit in, or just eat by the spoonful.

Mascarpone Whipped Cream Frosting

mascarpone cheese

heavy cream

Chill a large mixing bowl in the fridge (optional, but strongly encouraged).

In your chilled bowl, combine mascarpone cheese and sugar on a high speed until completely combined.

Add vanilla and heavy cream, and mix on a low setting until it is mostly combined. Now increase speed to high and whip until stiff peaks form - it may take a little while, so be patient!

Once cupcakes have completely cooled, fit a piping bag with desired tip and go to town with frosting your cupcakes.

https://www.youtube.com/watch?v=Uz5ULTLSmW8

This stabilized mascarpone whipped cream is my all-time favorite – and based on the number of times it’s been pinned, yours, too! It’s light and airy – perfect to top cupcakes or ice cream, dip fruit in, or just eat by the spoonful!

Recipe: https://stressbaking.com/stabilized-mascarpone-whipped-cream/

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Mascarpone Whipped Cream

The taste of luscious cream will make this whipped cream frosting your new favorite frosting recipe! Recipe includes a how-to video!This recipe makes approximately 3 1/4 cups of frosting, which is enough frosting to cover a 2-layer 8” or 9” cake or generously frost 12 cupcakes.

Stabilized Whipped Cream Frosting

gelatin

½ Tablespoons cold water

heavy whipping cream (cold)

sugar ((65 grams))

Sprinkle gelatin into a microwave safe measuring cup or other small microwave-safe dish (preferably one with a spout to make it easy to pour later on).

Add water and whisk gelatin and water together until all gelatin has been absorbed. Set mixture aside to sit for 5 minutes.

While gelatin is sitting, combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat until the mixture is thickened, but stop shy of reaching soft peaks.

At this point, check your gelatin. It should have solidified at this point. If so, pop it in the microwave just until the mixture has re-liquified. This usually takes me 5-10 seconds. The mixture should be liquid, but should not be very hot. Use a whisk to briefly stir the contents together to make sure they are smooth.

With electric mixer on low speed, drizzle liquid gelatin into the cream. Slowly increase speed to medium/high then continue to beat until you have reached stiff, fluffy peaks.

Immediately pipe or ice cake or cupcakes as desired, or use as desired in place of store-bought whipped cream!

https://embed.mediavine.com/videos/b2qbkodap060qudnzifm

The taste of luscious cream will make this whipped cream frosting your new favorite frosting recipe! Recipe includes a how-to video!

These banoffee pie cupcakes have it all – the soft and moist banana cupcakes, the luscious caramel centre and the fluffiest of whipped cream frostings. Complete with a generous sprinkle of chocolate shavings, they are delicious to eat, pretty to look at AND easy to prepare.

Banoffee Pie Cupcakes (Gluten Free)

(330 g) mashed bananas (3 medium bananas)

lemon juice

(150 g) unsalted butter, melted

(150 g) light brown sugar

eggs, room temperature

vanilla paste ((or 2 tsp vanilla extract))

flour

almond flour

tsp xanthan gum ((omit

tsp baking powder

tsp baking soda

tsp salt

tsp cinnamon

nutmeg

(100 g) granulated sugar

unsalted butter

(60 mL) double/heavy cream

salt

(600 mL) double/heavy cream

(180 g) powdered/icing sugar

chocolate shavings or chocolate sprinkles of choice

Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.

Mix the mashed bananas with the lemon juice and set aside.

In a bowl, whisk together the melted butter and light brown sugar until pale and fluffy.&nbsp;

Add the mashed bananas, eggs and vanilla paste, and whisk until well combined.

Sift together the plain gluten free flour blend, almond flour, xanthan gum, baking powder, baking soda, salt, cinnamon and nutmeg, and add them to the wet ingredients. Whisk or stir well until you get a smooth batter with no flour clumps.

Divide the banana cupcake batter evenly among the 12 cupcakes, so that each cupcake liner is about 3/4 full.

Bake at 355 ºF (180 ºC) for about 20 minutes, until slightly domed, golden brown on top and an inserted toothpick comes out clean or with a few moist crumbs attached.

Remove the cupcakes from the cupcake tin, and allow to cool on a wire cooling rack.

For banana cupcakes:

In a pot or saucepan, melt the sugar on medium-high heat while constantly stirring, until it is a deep golden brown.

Add the butter, and mix well until the butter has melted and is fully incorporated into the caramel. (Be careful, as the caramel can bubble strongly on the addition of butter!) Allow to cook for 2 - 3 minutes.

Add the double/heavy cream in a slow stream, all the while mixing vigorously. (Be careful, as the caramel can bubble strongly and release steam on the addition of double cream!)

Spoon out a small amount of the caramel sauce, allow it to cool, and check its consistency. If it&#x27;s too thick, you can add a bit more double/heavy cream, and repeat the process until you reach the desired consistency.(The salted caramel shouldn&#x27;t be too runny, as it has to somewhat hold its shape – you don&#x27;t want it to all leak out the moment you bite into a cupcake. Instead, we&#x27;re aiming for a &quot;luxurious ooze&quot;.)

After the final addition of the double/heavy cream, add the salt and allow the salted caramel to cook for 1 minute, then remove from heat and allow to cool completely. 

For the salted caramel centre:

In a big bowl, whip together heavy/double cream and powdered sugar until soft peaks form. You can use a stand or hand mixer – or even do it by hand.I like to stop at the soft peak stage because the pressure inside the piping bag (as you&#x27;re piping the frosting) causes the whipped cream to stiffen further. If you try to pipe it and it seems too loose (so that the frosting is losing its shape), whip it about 20 - 30 seconds more. Remember: you can always whip it more, but it&#x27;s difficult to save over-whipped, split cream!

Add in the vanilla paste and salt, and mix briefly until it&#x27;s evenly distributed.

For whipped cream frosting:

Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the salted caramel sauce.

Pipe the whipped cream frosting with a piping nozzle of choice (I used a Wilton 1M nozzle).

Sprinkle with chocolate shavings.

Enjoy!

Assembling the cupcakes:

The banoffee pie cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.

Storage:

Country Living shares this winning recipe from our "Mom's Best Cake Contest." A touch of anisette liqueur gives this moist cake extra depth.

Chocolate Whipped Cream Cake

Butter temperature,

c. all-purpose flour,

kosher salt

baking powder

baking soda

c. canola oil

c. milk

eggs

tbsp. anisette liqueur

c. heavy cream

confectioners' sugar

chocolate chips

it was so good and i wanted to say that when you bake it it burns off the liquor

Whipped Cream Frosting so fluffy and sweet.  Perfect for a cake or cupcakes.

package cream cheese, softened

almond extract

granulated sugar

Impressive pistachio raspberry Swiss roll cake with pistachio sponge cake, crushed raspberries, and a fluffy whipped cream frosting! Perfect for any occasion!

Pistachio Raspberry Swiss Roll Cake Recipe (video)

pistachios

eggs (at room temp)

white granulated sugar

tsp vanilla extract

all-purpose flour

tbsp powdered sugar (for dusting the cake)

raspberries (fresh or frozen (thawed))

white granulated sugar (optional)

oz cream cheese (2 packages)

heavy cream (well chilled)

raspberries

mint leaves

Start by preheating the oven to 350F/177C. Spray the sides of a large, 13x18-inch sheet pan with baking spray, then line the bottom with parchment paper.

Place the shelled pistachios into a food processor, then pulse the nuts until they are coarsely ground. Set aside.

Place the eggs, sugar, and vanilla into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick, fluffy and voluminous. In a separate bowl, combine the flour and baking powder.

Sift the flour into the whisked eggs in 3 batches, folding gently but thoroughly after each addition. Measure out 1 cup of the ground pistachios and fold those in gently.

Making the Sponge Cake:

Spread the cake batter into the prepared sheet pan, leveling the batter gently with an offset spatula.

Bake the cake at 350F/177C for 18 to 21 minutes, until the top is lightly browned and the cake is set. While the cake is baking, prepare everything for rolling the cake.

The sponge cake needs to be rolls immediately after baking! Remove it from the oven, run a knife along the edges to loosen the cake from the pan, then sprinkle a light dusting of powdered sugar over the top using a sifter.

Place a clean tea towel or kitchen towel over the cake, place a wire rack over the top, then invert the cake onto your work surface. Lift off the pan and peel away the parchment paper.

Place the peeled paper back onto the cake, then gently and loosely roll the cake up, starting with the short end.

Allow the cake to cool completely before assembling it!

Baking &amp; Rolling the Cake:

Soften the cream cheese at room temperature for 20 minutes. Place the slightly softened cream cheese into a mixer bowl with a flat beater attached. Beat it for 4 to 5 minutes, scrapping down the sides of the mixing bowl occasionally, until the cream cheese is smooth.

Add in the chilled heavy cream, vanilla, and powdered sugar. Switch to a whisk attachment and mix for about 1 minute.

Stop to scrape down the sides of the mixing bowl, then continue to whisk on medium-high speed until stiff peaks form, about 4 to 5 minutes. Keep the frosting chilled until ready to use.

Making the Frosting:

Simply place the raspberries and sugar into a flatter bowl, grab a fork, and mash the berries into a puree. You can leave the sugar out for a tarter flavor.

Making the Filling:

Once the pistachio sponge cake is completely cooled, very gently unroll it on a wire rack. Spread the crushed raspberries evenly over the sponge cake, all the way to the edges.

Next, add a few cups of the prepared whipped cream frosting. Don’t overfill the cake, as this can cause it to split and crack! Spread the frosting evenly to the edges with an offset spatula.

Sprinkle a few handfuls of the remaining ground pistachios over the frosting.

Gently begin to roll the cake back up, the same way it was roll initially. Watch my video tutorial to see how it’s done! Roll the cake off the wire rack and onto a flat platter/tray.

Once the cake is rolled, grab an offset spatula and frost the outside of the Swiss roll cake with a generous amount of the whipped cream frosting. Sprinkle more of the ground pistachios on the outside to garnish the cake.

Next, transfer any remaining frosting into a pastry bag; I used Ateco tip #847. Pipe dollops of the whipped cream over the top, then garnish with fresh raspberries and mint leaves.

Assembling the Cake:

Before enjoying this delicious pistachio raspberry Swiss roll cake, I recommend letting it chill in the refrigerator overnight, or for at least 12 hours. This will allow the berries and the whipped cream to further soften the dry sponge cake, making the cake even better!

Use a sharp, serrated knife to slice the cake roll into 1-inch-thick slices. For more raspberry flavor, add a small handful of berries onto each serving.

Serving Suggestions:

CLICK BELOW FOR RECIPE! 🡇🡇🡇 https://tatyanaseverydayfood.com/pistachio-raspberry-cake-roll/
An impressive and delicious pistachio raspberry Swiss roll cake with fluffy whipped cream frosting. This incredible cake is made with a nutty pistachio sponge cake, crushed raspberry filling, and a light whipped cream frosting stabilized with cream cheese. Every bite of this cake is bursting with fruity raspberries and crunchy pistachios. Enjoy this decadent cake for any special occasion!  

Get the full recipe here: https://tatyanaseverydayfood.com/pistachio-raspberry-cake-roll/

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Contents of this video:
00:00 Introduction
00:52 Preparing the Pistachios
01:43 Making the Sponge Cake
03:22 Baking & Rolling the Cake
05:04 Making the Frosting
06:29 Making the Filling
06:52 Assembling the Cake
08:48 Garnishing the Cake
10:15 Cake Slice
10:41 Taste Test

#swissroll #tatyanaseverydayfood #baking #cake #dessert #foodart

Pistachio Raspberry Swiss Roll Cake Recipe | with Whipped Cream

3 ingredient coffee whipped cream - there are so many uses for this - cakes, cupcakes, fruit! Now you can have your coffee and eat it too!

Coffee Whipped Cream

coffee

Place a metal mixing bowl and beaters in the freezer for 15 minutes.

Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and instant coffee granules and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.

Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days

https://mediavine-res.cloudinary.com/video/upload/t_original/v1541813305/nonfvw5pfhch9zejkoik.mp4

Coffee Whipped Cream (3 Ingredients!) – there are so many uses for this – cakes, cupcakes, fruit! Now you can have your coffee and eat it too!

Grab a spoon, you are going to want to eat this Whipped Cream Frosting straight from the bowl, or go ahead, dive in with fresh strawberries!

In a large mixing bowl, beat the cream with the whisk attachment of an electric mixer until soft peaks begin to form.

Add the powdered sugar and vanilla. Continue beating until stiff peaks form. Use immediately.

Easy Strawberry Whipped Cream is only 5 ingredients and takes 10 minutes to prepare. Use it for cupcakes, pancakes or ice cream.

Strawberry Whipped Cream

freeze-dried strawberry (1/4 cup powder)

(113 grams) mascarpone cheese, cold

(65 grams) powdered sugar

Pulse the freeze-dried strawberries to a food processor and grind into a powder.

Place your mixing bowl in the freezer or refrigerator for 5-10 minutes before starting.

Spoon the mascarpone cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency.

Once all the cream has been added, increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.

Add the powdered strawberries, powdered sugar and vanilla extract and beat until stiff peaks form. Use immediately.

This sounds amazing! I'm planning on making it next week for some cupcakes. I was wondering if it would turn out okay consistency wise (just less sweet) if I halved the powdered sugar amount? The people I'm making these for aren't big fans of frosting in general because of the sweetness so if I could tone it down a bit and really bring out the creaminess and fruit flavors I think it would be a big hit.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1625890035/i488epeh4nyez3f103i2.mp4

Strawberry Whipped Cream is the perfect topping for cupcakes, pancakes or waffles, pies and more! It's bursting with strawberry flavor and made without gelatin.

Easy Strawberry Whipped Cream

Made with vanilla cake mix, heavy whipping cream, and sprinkles this Cake Batter Whipped Cream transforms traditional homemade whipped cream into a sweet treat. Use this flavored whipped cream as a topping on cakes, cupcakes, and even no-bake desserts.

Top 17 whipped cream frosting recipes from across the web

The most viewed whipped cream frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 17 whipped cream frosting recipes from across the web

The most viewed whipped cream frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Whipped Cream Frosting

Cream Cheese Whipped Cream

How To Make Stabilized Whipped Crea...

Mascarpone Whipped Cream Frosting

Stabilized Whipped Cream Frosting

Banoffee Pie Cupcakes (Gluten Free)

Chocolate Whipped Cream Cake

Whipped Cream Frosting

Pistachio Raspberry Swiss Roll Cake...

Coffee Whipped Cream

Whipped Cream Frosting

Strawberry Whipped Cream

Whipped Cream Frosting

Cake Batter Whipped Cream

Hot Chocolate Whipped Cream

Homemade Whipped Cream Recipe

Chocolate Whipped Cream

The most viewed whipped cream frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine