Best Whipped 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!

WHIPPED CARAMEL GANACHE ICING

Steps:

• Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.
• In another small saucepan add cream and bring to a boil. Remove from heat and set aside.
• When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted.
• Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.

FLUFFY BANANA CAKE WITH WHIPPED BANANA ICING

Steps:

• Preheat the oven to 350 degrees. Spray and flour a 9x13 pan.
• Cream the shortening, eggs, and vanilla together. Mix in the flour, sugar, banana, and buttermilk; beat until creamy.
• Bake approximately 30 minutes or until a toothpick comes out clean.
• Icing:.
• Beat the egg whites, salt, sugar and vanilla until stiff peaks form. Spread on cake and top with banana slices (dip in lemon juice to prevent browning).

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.

WHIPPED JELL-O ICING FOR ANGEL FOOD CAKES

Steps:

• Boil pineapple, water and sugar for 5 minutes.
• Add Jell-O, stirring well.
• Set aside; let cool until starting to gel.
• Beat 1 pint of whipping cream until stiff; stir in the Jell-O mixture.
• Ice your angel food cake.

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.

BAKED: WHIPPED CARAMEL GANACHE ICING

Steps:

• 1. Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes. 2. In another small saucepan add cream and bring to a boil. Remove from heat and set aside. 3. When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted. 4. Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.

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.

EASY WHIPPED CHOCOLATE ICING

Steps:

• Beat butter and sugar until pale and creamy.
• Add chocolate until well combined.

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 BUTTERCREAM ICING

Steps:

• Combine dream whip, water, and vanilla with a mixer in a deep bowl until combined on low; Increase speed to high and whip until mixture begins to look fluffy (approximately 4 minutes).
• Add shortening, whipping cream, and butter. Combine with mixer on low speed, scraping sides of bowl as needed. Once combined, mix on high for approximately two minutes. It should look like frosting at this point. Add powdered sugar, 1 cup at a time, mixing on low speed after each addition.
• This recipe will frost a 13 x 9 x 2 or two 9" rounds, with icing left over for piping and decorating.