COOKED WHIPPED CREAM FROSTING RECIPE | ALLRECIPES
This is our homemade version of whipped cream frosting. Yummy!
Provided by Linda Garrett
Categories Desserts Frostings and Icings
Yield 2 cups
Number Of Ingredients 5
Steps:
- Cook flour and milk over low heat until thick.
- Cream together sugar, butter and shortening until smooth. (Sounds greasy, but it is good and mixes in.)
- When the flour mixture is cool add a small amount to the sugar mixture and beat. Continue to add small amounts of the flour and milk mixture to the sugar mixture until it is all mixed in. Whip until it is has the texture of whipped cream. This is best when it is made a few hours or the day before. Enjoy!!
Nutrition Facts : Calories 83.5 calories, CarbohydrateContent 7 g, CholesterolContent 8.2 mg, FatContent 6.2 g, ProteinContent 0.3 g, SaturatedFatContent 2.7 g, SodiumContent 23.6 mg, SugarContent 6.6 g
HOW TO MAKE WHIPPED CREAM | U.S. DAIRY
Provided by Undeniably Dairy
Total Time 21 minutes
Prep Time 20 minutes
Cook Time 1 minutes
Yield 2
Number Of Ingredients 1
Steps:
- The key to making whipped cream at home is to make everything – your cream, bowl and whisk – as cold as possible. At least 20 minutes before start making the whipped cream, place your bowl and hand mixer whisk in the freezer. First, a note on portion size and tools: One cup of cold heavy whipping cream yields two cups of whipped cream. If you plan to double or triple this recipe, be sure to use a stand mixer instead. Light Texture: Cornstarch For whipped cream that will be refrigerated until served, and not held at room temperature, use cornstarch. It provides the lightest texture with these proportions and steps: 2 tablespoons powdered sugar 1 teaspoon cornstarch 1 cup heavy cream ½ teaspoon pure vanilla extract Combine powdered sugar and cornstarch in a small saucepan and slowly stir in ¼ cup of the cream. Stir the mixture constantly as you bring it to a boil, then simmer for a moment until it’s just thickened. Scrape into a bowl and allow to cool to room temperature, then stir in the vanilla. In a chilled mixing bowl, beat the remaining cream until the faintest of beater marks start to show, then add the room temperature cornstarch mixture as you whip. Stop as soon as stiff peaks form. Medium Texture: Gelatin For whipped cream that will stand for a few hours at a room temperature of no more than 75°F, use gelatin for maximum stability—in addition to these ingredients: 2 tablespoons powdered sugar 1 teaspoon powdered gelatin 1 cup of heavy cream ½ teaspoon pure vanilla extract Combine powdered sugar and gelatin in a small saucepan, then gradually stir in ¼ cup of the cream. Stir constantly until mixture is just up to a boil and thickening slightly. Scrape the mixture into a bowl and have it cool to room temperature. Stir in the vanilla In the chilled mixing bowl, whip the rest of the cream until only traces of the beater marks start to show. Add the room temperature gelatin mixture as you whip. Stop as soon as stiff peaks form. Dense Texture: Cream Cheese For whipped cream that will be refrigerated until served, and not held at room temperature, add cream cheese. It provides a slightly denser texture, and use a chilled stand mixer. 3 oz. cream cheese 3 tablespoons sugar ¾ heavy cream ¾ cup crème fraîche 1 teaspoon pure vanilla extract Beat the cream cheese and sugar on medium speed until it fluffs. Set the stand mixer to a low speed and slowly beat in the cream. Return to medium speed and whip until the mixture can form small hills when dropped from a spoon. Add the crème fraîche and beat until stiff peaks form one beater is raised. Quickly beat in the vanilla. Make Stiff Peaks Above: Stiff peaks form when a chilled hand mixer and bowl work on whipping cream for one minute on high speed. Take care to not over-whip your cream, as it can start turning into butter, like this: Above: This is what overwhipped cream looks like, and it’s practically butter. Now that you have some whipped cream on hand, here are ways to enjoy it.
Nutrition Facts : Calories
THINGS TO DO WITH OVER-WHIPPED WHIPPED CREAM | OUR ...
Over-whipped cream can also be used to make chocolate ganache. Gently heat the over-whipped cream. As soon as it starts to boil, pour it over an equal amount of chopped chocolate or chocolate chips. Allow the cream and chocolate to sit for a few minutes before whisking the chocolate sauce to a smooth and glossy consistency.
From oureverydaylife.com
From oureverydaylife.com
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60 RECIPES WITH WHIPPING CREAM - QUICK & EASY TO MAKE
60 Recipes With Whipping Cream – Quick & Easy To Make. With our recipes, you can find yourself in true heaven of whipping cream options. From lemon whipped cream to banana whipped cream, everything is available. Talk about pumpkin pie whipping cream or strawberry whipped cream recipes, we’ve got it all here. Not just these, but the magic of ...
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From diytomake.com
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15 WAYS TO USE WHIPPED CREAM | EPICURIOUS
From epicurious.com
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VIDEO: HOW TO FIX OVER WHIPPED CREAM | MARTHA STEWART
Has this ever happened to you? One minute you’re happily whipping cream -- it’s soft and billowy -- and in a split second, it’s grainy and curdled. Don’t panic! There’s no need to throw it out and start all over again. The good news is that there is a simple way to fix it by adding a bit of heavy cream and re-whipping it.
From marthastewart.com
From marthastewart.com
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HOW TO RECOVER FROM OVER-WHIPPED WHIPPED CREAM
May 12, 2014 · To rescue over-whipped whipped cream, add a few tablespoons of fresh cream to the grainy whipped cream. Gently beat it into the existing mixture. In fact, to be safe, blend in the added cream by hand using a wire whisk. All it takes is a few turns of the whisk. Add one to two tablespoons for fresh cream.
From gettystewart.com
From gettystewart.com
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HOW TO FIX WHIPPED CREAM | KING ARTHUR BAKING
Jun 04, 2019 · We're not quite sure why your food coloring would make your whipped cream either grainy or watery unless you used a coarser sugar or the cream was a tad under whipped. Feel free to call our baker's hotline and walk us through your process for some real-time help at (855) 371-2253.
From kingarthurbaking.com
From kingarthurbaking.com
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HOW TO FIX OVER-WHIPPED CREAM: 13 STEPS (WITH PICTURES ...
Mar 29, 2019 · Making whipped cream seems easy enough, but if you beat cream too long, luscious, soft peaks can quickly turn into a grainy mess. If you catch it fast enough, you can simply fold in more un-whipped cream to fix an over-whipped nightmare. However, if the cream starts to turn a pale yellow, and if solid globules start to separate from liquid, the cream can’t be rescued.
From wikihow.com
From wikihow.com
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WHIPPING TO 'SOFT,' 'MEDIUM,' AND 'FIRM' PEAKS - HOW-TO ...
Recipes usually instruct you to whip egg whites or cream to a particular firmness, or peak stage. The photos show you what those stages should look like. We’re showing sugar-stabilized egg whites, but the characteristics of each stage apply to cream as well. Soft peaks barely hold their shape. The peaks flop over immediately when the beaters ...
From finecooking.com
From finecooking.com
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15 WAYS TO USE WHIPPED CREAM | EPICURIOUS
Feb 08, 2017 · Strawberry Shortcake with Thyme and Whipped Cream. This summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge is made with melted butter for a tender ...
From epicurious.com
From epicurious.com
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VIDEO: HOW TO FIX OVER WHIPPED CREAM | MARTHA STEWART
Has this ever happened to you? One minute you’re happily whipping cream -- it’s soft and billowy -- and in a split second, it’s grainy and curdled. Don’t panic! There’s no need to throw it out and start all over again. The good news is that there is a simple way to fix it by adding a bit of heavy cream and re-whipping it.
From marthastewart.com
From marthastewart.com
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WHIPPED CREAM (SOFT PEAKS AND STIFF PEAKS) - FAUZIA’S ...
Apr 18, 2012 · One cup of whipping cream makes about two cups of whipped cream. 3. Use a balloon whisk or an electric beater to whip cream. Start at low speed and gradually increase it to medium, do not whip on high as it’s very easy to over-whip your cream, and once that happens it will turn into butter, making it unusable. So go slow and steady. 4.
From fauziaskitchenfun.com
From fauziaskitchenfun.com
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HOW TO WHIP CREAM | KING ARTHUR BAKING
Jul 19, 2015 · I'm making a pumpkin layer cake, and I'd like use brown sugar whipped cream instead of buttercream as a filling and frosting. After combing through the comments here, it sounds like 2 cups of heavy cream, 2 Tbsp brown sugar, and 1/2 tsp Instant ClearJel should be OK to fill and top the cake (for a "naked cake" look).
From kingarthurbaking.com
From kingarthurbaking.com
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HOW TO MAKE SWEET (STABILIZED) STIFF WHIPPED CREAM ...
Jul 27, 2018 · Note: this stabilized whipped cream sets up over time something like jello or gelatin does. It has a different consistency than regular whipped cream, it will not be as soft. Once you’ve made the stabilized whipped cream, spread it immediately. Top that cupcake or pie, or spread between cake layers.
From throughherlookingglass.com
From throughherlookingglass.com
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WHIPPING TO 'SOFT,' 'MEDIUM,' AND 'FIRM' PEAKS - HOW-TO ...
Recipes usually instruct you to whip egg whites or cream to a particular firmness, or peak stage. The photos show you what those stages should look like. We’re showing sugar-stabilized egg whites, but the characteristics of each stage apply to cream as well. Soft peaks barely hold their shape. The peaks flop over immediately when the beaters ...
From finecooking.com
From finecooking.com
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WHIPPED BUTTERCREAM FROSTING - THE TOASTY KITCHEN
Jul 14, 2019 · Instructions. In a large bowl, add room temperature butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute. Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
From thetoastykitchen.com
From thetoastykitchen.com
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HOW TO FIX CURDLED WHIPPED CREAM | OUR EVERYDAY LIFE
The good news is that you can very easily fix that curdled-looking, over-whipped whipped cream. Step 1. Stop whipping. This may seem like a no brainer, but you can’t fix it by whipping it more. As soon as you notice that your cream has become lumpy, turn the machine off or put the beaters down. You can't whip these lumps out; in fact, if you ...
From oureverydaylife.com
From oureverydaylife.com
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10 COMMON MISTAKES TO AVOID WHEN MAKING WHIPPED CREAM ...
Aug 27, 2015 · Adding a stabilizer to your whipped cream can help it maintain structure in the heat and humidity. There are a number of different ways to stabilize whipped cream; this post details several, including adding marshmallow fluff or butter to the mixture. You over whip. It’s easy to progress from perfectly whipped cream to a grainy mess–and fast.
From blog.chefworks.com
From blog.chefworks.com
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WHAT IS HEAVY CREAM? - THE SPRUCE EATS
Jan 11, 2021 · What Does It Taste Like? Heavy cream has a rich, fatty, creamy flavor. If you're using it to make whipped cream, like for a pastry filling or dessert topping, you're going to sweeten it, so in that instance it will taste creamy and sweet.
From thespruceeats.com
From thespruceeats.com
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THE BEST WHIPPED CREAM FROSTING - TWO SISTERS
Jul 16, 2019 · Add the whipping cream to the cold bowl. Using a mixer, whip for a few minutes until peaks form. Add the powdered sugar. and continue to mix on high. Just before you get to stiff peaks add the White Chocolate Pudding mix. Lower to a slow speed and continue to mix the whipping cream and the pudding.
From twosisterscrafting.com
From twosisterscrafting.com
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HOW TO FIX CURDLED CREAM | LEAFTV
Cream contains between 20 and 40 percent milk fats, depending on the type. Curdling occurs when the milk fats in the cream begin separating from the liquid whey. This often happens when you beat the cream to make frosting or whipped cream. You can fix curdled cream and make it smooth again if you act quickly.
From leaf.tv
From leaf.tv
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