Best Whipped Cream Icing Recipes

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.

ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM ICING

Steps:

• Whisk powdered sugar, cocoa powder, milk and cream of tartar in large bowl until smooth. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 4 hours ahead.)
• Using electric mixer, gradually beat cream into chocolate mixture. Continue beating until stiff peaks form. Place cake on platter. Spread top and sides of cake with icing. Slice into wedges and serve.

ANGEL FOOD CAKE WITH YUMMY CHOCOLATE WHIPPED CREAM ICING

Steps:

• Mix all ingredients (except cake) on high with mixer until light and fluffy (5-10 minutes) Ice cake with frosting; You can cut the cake into 2 layers and also put frosting in middle.
• Especially good to put some toffee candy on top of the frosting in the center of the cake also.

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 CHOCOLATE CREAM ICING

Steps:

• Sift icing sugar and cocoa into a bowl.
• Add whipping cream and stir to mix.
• With beater whip as for whipping cream.
• This amount will very generously cover a large Angel cake or any other large cake.

WHIPPED CREAM ICING

Steps:

• 1. Whisk powdered sugar, milk and cream of tartar in large bowl until smooth. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 4 hours ahead.)
• 2. Using electric mixer, gradually beat cream into chilled mixture. Continue beating until stiff peaks form. Place cake on platter. Spread top and sides of cake with icing. Slice into wedges and serve.

MOCK WHIPPED CREAM ICING

Steps:

• Combine all ingredients in a bowl.
• Whip on low speed with an electric mixer until it stops splattering, then at full speed for NOT LESS than 10 minutes.
• Spread on cakes or cupcakes or anything that requires icing.
• Delicious!

HOMEMADE WHIPPED CREAM AND CREAM CHEESE ICING

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.

POPPY SEED CHIFFON CAKE WITH CHOCOLATE WHIPPED CREAM ICING

Steps:

• Set oven to 350 degrees.
• Prepare a 10-inch ungreased tube pan.
• In a small bowl, soak the poppy seeds in boiling water for about 25-30 minutes.
• In a large bowl, sift together flour, sugar, baking powder and salt.
• Make a "well" in the middle, and add/pour in the oil, poppy seeds (with water) vanilla, egg yolks and baking soda.
• Beat until smooth (about 5 minutes).
• In another bowl, beat the egg whites until stiff peaks form.
• Pour the egg yolk mixture over the egg whites in the bowl; GENTLY fold to combine (do not beat).
• Pour the batter into the tube pan.
• Bake for 1 hour or until cake tests done.
• Invert pan to cool completely before icing.
• For icing: whip cream.
• Add in the sugar, vanilla and cocoa; beat/blend until combined.
• **NOTE** Store the whipped cream icing in the fridge, and frost the cake JUST before serving.

STABILIZED WHIPPED CREAM ICING - WILTON

Steps:

• 1. In a small pan, combine gelatin and cold water; let stand until thick
• 2. Place over low heat, stirring constantly, just until the gelatin dissolves.
• 3. Remove from heat; cool (do not allow it to set).
• 4. Whip the cream with the icing sugar, until slightly thick
• 5. While slowly beating, add the gelatin to whipping cream
• 6. Whip at high speed until stiff.

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.

STURDY WHIPPED CREAM ICING RECIPE - (4/5)

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.

DEVIL'S FOOD CAKE WITH WHIPPED CREAM ICING

Steps:

• Bake Duncan Hines Devil's Food Cake per package directions.
• While Cake is baking, mix milk and flour in sauce pan with wire whisk. Cook over medium high heat stirring with whisk constantly until it forms a thick paste. While this cools whip again to avoid lumps in about 5 minutes.
• Mix together softened butter & Crisco and beat with electric mixer for 4 minutes.
• Add sugar gradually and beat for another 4 minutes.
• Add cool milk and flour mixture gradually and beat for another 4 minutes. Add vanilla and almond extract at the end. This can be done to taste.

WHIPPED CREAM ICING II

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.

WHIPPED CREAM ICING

Steps:

• 1. Place mixing bowl in freezer for 30 minutes
• 2. Pour COLD cream into cold mixing bowl and whip until thickened but not stiff
• 3. Depending on sweetness add minimum of 1/3 cup of powdered sugar and cornstarch sifted into whipped cream. Continue to mix but lower speed after adding sugar so as not to make a sugar cloud flying in face. Once it's mixed in a little turn the speed up and whip until stiff peaks form. Ice cake or cupcakes
• 4. If adding flavor add when adding sugar and cornstarch. Chocolate I add 1/3 c coco powder

WHIPPED CREAM ICING I

Steps:

• Mix gelatin and cold water in a small saucepan, and let the mixture stand until gelatin thickens. Cook over low heat, stirring constantly until gelatin dissolves. Remove from heat, and let cool; do not let set.
• Whip cream, sugar, and vanilla until slightly thickened. Continue beating slowly, while gradually adding the gelatin. Whip at high speed until stiff.

QUICK WHIPPED CREAM CHEESE ICING

Steps:

• Cream the cream cheese with the whisk attachment.
• Stop and scrape the bottom of the bowl a couple of times.
• Add the refrigerated cool whip.
• Continue whipping until it is combined.

WHIPPED CREAM ICING

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.