For less intense stabilization, for example if you want your whipped cream to last in a container in the fridge for a day or so without weeping much, using powdered sugar (i.e., the cornstarch) will usually do the trick.
How long does a cake with whipped cream last?
Since whipped-cream frosting is more porous than buttercream frosting, it will only keep in the refrigerator for three days.
How long does whipped cream last on a dessert?
Real whipped cream is always the best for topping cakes, pies and ice cream! This recipe for stabilized whipped cream is delicious and will hold it’s shape for up to 24 hours. I like to make a big batch ahead of time for holidays such as Thanksgiving.
Can you refrigerate a cake with whipped cream?
A cake with whipped cream, fresh fruit or a custard-type filling between the layers always needs to be refrigerated, regardless of the buttercream used to finish it. A cake finished with buttercreams that have no perishable ingredients can be kept at room temperature for several days.
How long does whipped cream last after whipping?
Homemade Whipped Cream. Homemade whipped cream keeps for about a day in the fridge. You can stabilize it with gelatin, cornstarch, non-fat powdered milk, or a commercial whipped cream stabilizer (like Whip It). This way, it can last for up to 3 to 4 days without a considerable quality loss.
How far in advance can I frost a cake with whipped cream?
With this recipe, you can make and frost your cake or cupcakes a day or two ahead. It’s best when kept cold, so keep your dessert refrigerated until you’re ready to serve it. After about 48 hours, the whipped cream starts to give off some of its moisture.
Will whipped cream last overnight?
When stored properly, whipped cream will last in the fridge for 3 or 4 days but be sure to check the date on your cream before starting.
How far in advance can you make whipped cream?
Whipped cream can be prepared up to 24 hours ahead of time if it’s kept refrigerated. Even then, it may start to separate after a while. The best way to keep it is by placing a fine-mesh strainer over a bowl and placing the cream on the strainer. That way, any liquid will leak into the bowl underneath.
Will whipped cream melt in fridge?
This whipped cream is sturdier than normal, and will not get runny or melt with time. Stabilized whipped cream keeps well in fridge for days!
How do you store whipped cream after whipping it?
Store the container of whipped cream on a shelf towards the back, not in the refrigerator door. The temperature is cooler in the back of the refrigerator and warmer in the refrigerator door. Store it underneath other chilled items to get the coolest temperature, preserving its peaks and texture.
How long does whipped cream last in the fridge?
Whipped cream lasts for 2 days – 3 months. This is a huge range because of the many ways that you can either make or purchase whipped cream.
Whipped Cream Expiration Date.
|Homemade Whipped Cream lasts for||2-3 Days||2-3 Months|
|Cool Whip Cream lasts for||1-2 Weeks||3-4 Months|
How long can cream cake last in the fridge?
If keeping at room temperature, a cake tin lined with greaseproof paper is ideal for buttercream-topped cakes. Kept in the fridge, cake with buttercream or ganache topping will last for 3-4 days. If the cake has custard, cream, cream cheese or fresh fruit it will last 1-2 days at most.
How long can you keep whipped cream out of the fridge?
Whether homemade, store-bought, dairy, non-dairy, opened, or unopened, whipped cream can only sit out for 2 hours. If left out longer, whipped cream of kinds moves into the Danger Zone. This is the term used by the U. S. Department of Agriculture for the temperature zone that sits between 40˚F and 140˚F.
Can you freeze whipping cream?
Yes, you can freeze heavy whipping cream straight from the carton. Whether you intend to cook with it or whip it, it will still be good to go with a bit of stirring after it’s thawed. As for whipping cream that’s already been whipped, you can freeze that, too.
How can you tell if whipping cream is bad?
How To Tell If Heavy Cream Is Bad?
- mold or discoloration, either on the surface or on the neck of the container.
- heavy separation.
- sour smell – if it’s a fresh cream product (e.g., half and half), this should smell fresh – if it reminds you of sour cream, it’s gone.
- off taste – eat a tiny bit to make sure it’s okay.
How can you tell if whipped cream is bad?
If it has a smell of sour or has a sour taste, you should throw it away. If it has a yellow color, you should throw it out. Sour cream may have been affected by enzymes in the milk. Sourness is not necessarily a sign that heavy whipping cream has gone wrong.
How do you store a cake with whipped cream?
Place the cake in a covered cake display and keep in the refrigerator. The cover will prevent the whipped cream from absorbing refrigerator odors.
How do you keep whipped cream frosting from melting in the fridge?
Warm cakes will melt the whipped cream frosting within minutes. Place the cake in a covered cake display and keep in the refrigerator. The cover will prevent the whipped cream from absorbing refrigerator odors.
What is whipped-cream frosting?
Whipped-cream frosting is a light, fluffy frosting often used to frost angel, chiffon and sponge cakes. Made with heavy cream and white sugar, it is the simplest frosting to prepare quickly. Since whipped-cream frosting is heat-sensitive, keeping the cake thickly frosted can be a bit of a challenge.
How Long Does Cake Mix Last? Shelf Life, Storage, Expiration
- Of course, if a cake mix is not stored properly, the shelf life of the mix will be significantly reduced.
- It’s important to remember that most baking items have a best before date rather than a use by date or an expiration date.
- It is possible to utilize ″expired cake mix″ for your baking requirements after the best before date has passed according to the table above due to the distinction made.
More information may be found in the section below.
How to tell if Cake Mix is bad, rotten or spoiled?
- Using good hygiene and food safety measures will assist to reduce the risk of contracting a foodborne disease.
- As soon as the cake mix is moistened (by the addition of eggs, oil, and water), the leavening agent contained in the mix releases carbon dioxide, causing the cake to rise.
- A faulty cake mix will have expired leavening agent, which means it will not perform as effectively as it might have.
This implies that the resultant cake will not rise as high as it would have if it had been baked before the use-by date had reached.As with any meal, there are potential health concerns linked with it.Always remember to practice food safety and to consume your food before its shelf life has ended.
How to store Cake Mix to extend its shelf life?
- The best method to keep cake mix is in its original, unopened container in a cool, dry pantry where the temperature is constant and it is kept away from heat sources.
- When stored in a humid atmosphere or at high elevations, cake mix will have a reduced shelf life.
- Humid surroundings have a negative impact on a wide variety of meals, whereas high altitudes appear to have a particular affinity for baked items.
Some of the advantages of efficient food storage include eating healthier, saving money on food, and helping the environment by reducing food waste.
How long is Cake Mix good for when prepared in a dish?
What is the shelf life of cake mix? That is dependent on the situation. What is the shelf life of eggs? In general, every meal will only survive as long as the ingredient that is the most quickly decomposing.
How to Decorate a Cake with Whipped Cream Icing
- Article to be downloaded article to be downloaded Even while whipped cream is often used for sundae or pie toppers, it may also be utilized as a delectable frosting for cakes and cupcakes.
- If you are intending to decorate a cake with whipped cream icing, it is critical to stabilize the whipped cream in order for the frosting to keep its shape once it has been applied to the cake.
- With the proper quantities of whipping cream and gelatin, you can create a light, fluffy frosting that is ideal for cake decorating and is also delicious on its own.
Recipe yields 2 cups of whipped cream icing, which is sufficient to cover a 9 inch (23 cm) round cake when iced with a piping bag.In order to guarantee that you have enough icing if you are dealing with a large or multi-layer cake, consider doubling the recipe.
- Cup (237 mL) heavy cream, 1 tablespoon (15 mL) confectioner’s sugar, 1 teaspoon (5 mL) vanilla extract, and 12 teaspoon (2.5 mL) powdered gelatin
- 1 Refrigerate your cookware for 10-15 minutes before using it. Prepare your icing by placing a large metal mixing bowl and the metal whisk attachments from an electric mixer in the freezer to cool before you begin. If you cool your kitchenware before making your whipped cream frosting, it will be lot easier for it to come together and retain its form. If you don’t have a metal bowl, you may substitute a plastic bowl. Although it is preferable to use metal bowls, this is not always necessary because metal will aid to insulate cold whipping cream, which will result in more solidified icing.
- Please make certain that your mixing bowl is large enough to accommodate 2 cups of whipped cream without spilling
- 2If you’re creating a two layer cake, you should double the recipe. It usually takes about 2 cups of whipped cream frosting to cover a single layer cake, thus the recipe below will provide approximately 2 cups of icing. If you’re creating a two-layer cake and want to use whipped cream icing to sandwich the layers together, double the recipe to ensure that you won’t run out of frosting before the cake is finished. advertisement 3Dissolve the gelatin in a glass of room temperature water, and set aside. Meanwhile, in a small mixing dish, combine 12 tsp (2.5 ml) of powdered gelatin with 1 tbsp (15 ml) of water to make a gelatin solution. Set the mixture aside after stirring it with a spoon until the gelatin is completely dissolved. Toss the remaining ingredients into the metal dish and set it aside to cool. Remove your metal mixing bowl and whisks from the freezer and whisk together 1 cup (237 mL) heavy whipping cream, 1 tablespoon (15 mL) confectioner sugar, and 1 teaspoon (5 mL) vanilla extract until well combined. At this stage, do not add the dissolved gelatin to the mixture. Make sure to keep your whipping cream chilled in the refrigerator until you’re ready to start mixing.
- 5Mix the items on a medium speed until well combined. With an electric mixer set on medium speed, beat the cream, sugar, and vanilla extract together for 3 minutes, or until the mixture begins to thicken. It will look that your thickened product has a higher volume than your initial components because of the air that you are whipping into the mixture at this point.
- 6Add the gelatin and continue beating for another 3-5 minutes. Once the liquid has begun to thicken, whisk in the dissolved gelatin at a medium speed until it is thoroughly combined. When you add the gelatin to the whipped cream icing, it will function as a stabilizer, allowing the mixture to continue thickening and retaining its form after you have added it. When you see hard peaks forming in your icing, stop mixing. Once 3-5 minutes have elapsed, check to see whether any peaks have begun to develop in the mixture you’re working with. Keep an eye on what happens to your cream when you remove the whisks from the bowl. Your frosting is complete when the whipped cream stands straight up at the point where the whisks have been removed from the mixture. If the peaks are still a little soft, continue mixing for another 1-2 minutes before re-examining the mixture. Avoid over-mixing your components, since this may cause them to separate and get contaminated.
8 Place one-third of the cream in an icing bag and set it aside (if desired). 13 of the mixture should be set aside for decorating your cake with piped patterns. Once the icing bag has been filled, place it in the refrigerator to cool while you finish frosting the cake. Please skip this step if you are not planning on decorating your cake with piped frosting.
- 1 Spread the whipped cream frosting on the top of your cake, working from the bottom up. Make sure to scrape the bowl clean when you’ve finished whipping the cream icing, and then spread the whipped cream on top of the cake. If everything has gone according to plan, you should have a generous dollop of creamy topping in the center of the cake. Always check to see that your cake has completely cooled before beginning to ice it. If you’re icing a two layer cake, start by transferring half of the frosting onto your topmost layer. Spread the frosting evenly on the surface of the cake with a rubber spatula until it is completely covered. Immediately after placing the second layer on top of the icing, spread the remaining frosting over the top of the cake
- 2Apply the frosting to the top of the cake in a uniform layer across the entire surface. Using a tiny, circular motion with your spatula, press the cream out and away from the center of the cake, and then distribute the icing to the corners of the cake In this stage, the aim is to cover the whole top surface of the cake with a consistent coating of icing, while directing any surplus icing to either side of the cake.
- 3. Spread the remaining frosting around the edges of the cake. Spread the extra icing down from the borders of the cake by angling your spatula down and towards yourself with a downward motion. Spread the whipped cream evenly over the circle of the cake with short, quick strokes. Repeat the process of spreading cream down the sides of the cake until the entire cake is coated in frosting. Advertisement
- 1Make ripples in the frosting to give it a more rustic appearance. You can still add some flare to your cake even if you aren’t using piped embellishments. Simply form waves with a spatula in the frosting. Create little waves all over the cake with whipped cream frosting for a more rustic appearance by swirling the icing. 2Use a bench scraper to level the cake before piping on the embellishments. Run a bench scraper around the outside of your cake to create a crisp, consistent layer of frosting that is great for adding piped decorations. Begin by working the bench scraper in a circle around the sides of the table before running it along the top of it. Pull the bench scraper in the direction of your body and scrape away any extra icing that has accumulated on the blade. Decorate your cake with piping embellishments. Once you’ve applied a uniform layer of frosting to your cake, take your icing bag out of the fridge and use it to create some decorative motifs on top. Pipe flowers or nice dollops around the borders of the cake to form a border, then pipe flowers or pretty dollops along the top of the cake to create a border. Before icing the cake directly, practice piping a few designs on wax paper to get the hang of it.
- 4 Place the cake with the decorations in the refrigerator.
- Allow your cake to set in the refrigerator for at least 30 minutes before serving to ensure that your decorations retain their shape.
- If stored in the refrigerator for 2-3 days, the icing will keep its shape for many hours if stored at ambient temperature for several hours.
After leaving whipped cream frosting at room temperature for more than 3-4 hours, it may become destabilized and hard to pipe.It will lose its fluffy, frosting-like form, and it may even melt away from the cake’s surface.
- Question Add a new question Question Following the refrigeration of whipped cream and the preparation of the cake for frosting, my whipped cream has become soft. What can I do to make the texture more rigid? Give your whipped cream a vigorous whisk
- this will ensure that everything is completely combined and that it returns to its original consistency. If I want to make a vegetarian eggless cake without using gelatin, could I substitute agar agar for the gelatin? Yes. You’ll need Agar Agar to set up your concoction. I would recommend adding a tiny amount of more agar agar, perhaps a quarter teaspoon, to ensure that it sets well. Is it possible to make an edible picture out of whipping cream? What happens if I put it in the refrigerator? Will it have a negative effect on it? Certainly, if you reinforce it with instant pudding mix before whipping, it will be more robust. The same goes for refrigeration, although I wouldn’t go much more than a couple hours, which is just enough time for the whipped cream to chill and solidify. There’s only one problem: whipped cream will pick up on any unpleasant scents that may be hiding in your refrigerator. Is it OK to use Nestle cream to adorn a cake? Oh, what a life! Community Response Yes, everything and anything may be used to design a cake. Allow your imagination to go free and don’t be scared to explore.
- Question everything. Is it possible to use heavy whipped cream alone, without the addition of any additional ingredients, only the color? Yes! Be aware that whipped cream can degrade over time unless a stabilizer is used (instant pudding is one of the simplest and most effective). What do I do now that my whipped cream has turned watery? It would just be more convenient to dump it and start anew. Consider employing a stabilizer.
- Consider asking a question. What is the best way to keep whipped cream that I have leftover? Even if you store it in an airtight container, the quality will deteriorate rather soon. If you don’t have time to make a fruit salad, a milkshake, or a banana split, you can just consume it straight away. Alternatively, you may discover a puddle in your container. Is it necessary to cover the frosted cake when it is placed in the refrigerator to set (Step 4 above)? I intend to create the cake the night before the celebration. And what should you use to protect yourself? I’m making a four-tiered towering cake. Always use a pastry or cake cover while making a pastry or cake. These items are particularly fond of soaking up any and all of the unpleasant aromas that may be hiding in your refrigerator. If you don’t, you’ll simply be disappointed.
- Concerning the Question Is it possible to produce whipped cream out of powdered milk? Using a high-powered immersion blender to beat up dry powdered milk is the only method to get the desired result, and not all of them will produce a product that tastes as good as whipped cream. When I used dry milk in my first Braun immersion blender, it turned out well, but most of my other blenders failed miserably. Is it possible to substitute cream cheese for gelatin? Yes, it is possible! However, make sure you use cream cheese in a recipe that expressly asks for it. Philadelphia cream cheese offers a fantastic recipe on their website that does not use any gelatin at all. It might be challenging to work with gelatin as a stabilizer.
- More information on the replies Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome. If you like a sweeter frosting, you may increase the confectioner’s sugar by 2-4 tablespoons (30-60 mL) in your recipe.
- In the event that you or anybody else who will be consuming the cake is vegetarian or vegan, agar, a plant-based gelatin replacement, should be used.
Thank you for submitting a suggestion for consideration! Advertisement Make sure not to over-mix the whipped cream icing, or the mixture may separate in the bowl and you will be unable to use it.
Things You’ll Need
- Rubber and/or metal spatulas
- bench scraper
- icing bag
- Large metal mixing bowl
- Electric hand mixer
About This Article
- Summary of the Article A rubber spatula, confectioner’s sugar, vanilla, powdered gelatin, and a piping bag are all you’ll need to make whipped cream icing to use to adorn your cake.
- To begin, dissolve 12 teaspoon of powdered gelatin in 1 tablespoon of warm water until completely dissolved.
- In a separate metal mixing basin, whisk together 1 cup heavy whipping cream, 1 tablespoon confectioner’s sugar, and 1 teaspoon vanilla extract.
Using an electric mixer on medium speed for 3 minutes, or until the mixture begins to thicken, combine the ingredients together.Then, gradually include the gelatin mixture, whisking constantly, until the icing keeps its form.Then, using an offset rubber spatula, spread the frosting over the whole top and sides of the cake and set it aside to dry.Once it’s entirely covered, smooth everything out with a bench scraper or a butter knife to make it seem even.
Finally, fill a piping bag with some of the frosting and pipe some patterns around the top and bottom borders of the cake.Continue reading to find out how to make your frosting vegetarian!Did you find this overview to be helpful?The writers of this page have together authored a page that has been read 164,442 times.
How Long Does Cream Last? Shelf Life, Storage, Expiration
It goes without saying that if cream is not stored properly, it will last for a shorter amount of time. It is frequently labeled with a sell by date, which indicates when it should be sold rather than consumed, like many other dairy products. It is okay to use on strawberries after the sell by date has passed as a result of the distinction made above.
How to tell if Cream is bad, rotten or spoiled?
Using good hygiene and food safety measures will assist to reduce the risk of contracting a foodborne disease.Despite the fact that it is not a perfect test, your senses are typically the most trustworthy instruments for determining whether or not your cream is terrible.Curdling (in which the liquid begins to include lumps) and the development of a characteristic sour smell are two signs that half-and-half, light, whipping, and heavy cream are beyond their best when they go bad.As soon as you pour the cream into your coffee and see that circles begin to form on the surface of your coffee, you know that the cream is going to go bad.
When it really forms clumps in the container before it comes into contact with any hot liquid, it is already over its expiration date.As with any meal, there are potential health concerns linked with it.Always remember to practice food safety and to consume your food before its shelf life has ended.
How to store Cream to extend its shelf life?
It is critical to keep cream cool in order to maximize its shelf life. Some of the advantages of efficient food storage include eating healthier, saving money on food, and helping the environment by reducing food waste.
How to use extra before your Cream goes bad?
- Make Alfredo sauce
How long is Cream good for when prepared in a dish?
What is the shelf life of cream? That is dependent on the situation. What is the shelf life of coffee? In general, it only lasts as long as the element that has the shortest shelf life with which it is combined.
How to Keep Whipped Cream from Melting! (My 99¢ trick to stabilize it)
Your nicely whipped cream will be ruined by both heat and time! My simple tip to preserve whipped cream from melting will have you enjoying it for days to come.
Help! My Whipped Cream Keeps Melting!
My whipped cream was always flawlessly light and fluffy when I made it, and I used to serve it immediately with pie or other sweet delights.However, if I returned to the bowl a little time later or placed it in the refrigerator overnight and woke up to it the next morning, it would have begun to separate and melt away!I discovered an easy solution to ensure that this ridiculous kitchen problem never happens again!If you’re interested in learning about my secret ingredient, which costs just approximately 99 cents at the supermarket, keep reading!
Let’s have a look at how to avoid whipped cream from separating!This method keeps me out of trouble all year long!However, I’m sharing it now since it’s pie season, which means I’m sharing it now!If you have any remaining pie, please don’t eat it since the whipped cream has melted.
How to Keep Whipped Cream From Melting
This secret ingredient costs 99 cents, but I can get around 7-10 uses out of it, so in the end, I only pay one penny for it.Awesome!It’s instant pudding mix, that’s what it is!You just need to add 1-2 tablespoons per pint of whipped cream to keep it whipped!
There are two reasons why I like to use this Hershey’s White Chocolate…First and foremost, the flavor is completely indistinguishable from the rest of the dish.Second, it’s all white!Whenever feasible, I want to make my whipped cream as light as possible in color.Vanilla pudding mix has a slight yellow tint to it, which is why I prefer the white chocolate taste to the vanilla version.However, Jell-O also produces a cheesecake flavor that I have used in the past that remains white as well!
To decorate my pies, I really enjoy using little cookie cutters.
How to Stabilize Whipped Cream
However, this is the most straightforward method I’ve discovered for stabilizing whipped cream.I just purchase a box of this quick pudding mix and store it in a ziplock bag, allowing me to use it all throughout the year.The recipe specifies that 1-2 tablespoons should be used per pint.Please allow me to explain when you should use more or less.
I normally use 1 heaping teaspoon each serving.In other cases, though, such as when serving the whipped cream on a hot day outside or when it’s traveling across town on top of a pie, I’ll go above and above!The more you put in, the thicker it will get!If you’ve ever made my Pudding Whipped Cream Frosting, you’ll be familiar with the fact that you may use the full box of whatever flavor you desire!Instant Banana Pudding mix combined with 2 quarts of whipped cream is really delicious!However, the thicker your whipped cream grows, the less it resembles typical whipped cream it will taste.
So, if you want it to stay soft and fluffy, just add 1 heaping teaspoon of baking powder!
How to Keep Whipped Cream from Melting (Stabilized Whipped Cream)
- 1 pint heavy whipping cream
- 1-2 teaspoons instant pudding mix, I use Hershey’s White Chocolate
- 1 teaspoon vanilla extract
- Sugar (optional): 1/2 cup powdered sugar
- Optional: 1/2 teaspoon vanilla extract
- Using a chilly mixing bowl (run cold water around the outside of the bowl to quickly chill it), whisk all of the ingredients until firm peaks form!
- Serve immediately or store cooled in the refrigerator! Whipped cream will keep its exquisite texture for days!
I normally add a heaping teaspoon of quick pudding mix, but if I’m serving the whipped cream outside on a hot day, I’ll up the amount even more! When making whipped cream, the more pudding mix you use, the thicker it becomes.
Stabilized Whipped Cream Frosting
It’s normally a heaping teaspoon of instant pudding mix, but if I’m serving the whipped cream outside on a hot day, I’ll increase the amount. In order to get thicker whipped cream, increase the amount of pudding mix you use.
A Sweet & Simple Frosting
A record amount of requests have been made for the recipe for this whipped cream frosting, and now you may have your own!While I adore my current whipped cream recipe and have frequently gushed about how stable it is, I’ve also stated that it is not ideal for icing cakes or cupcakes, and I stand by that statement.Sure, it’s delicious, fluffy, uncomplicated, and easy to make, but if you want a whipped cream frosting that is sure to maintain its shape, not melt, and last for many days, you must first stabilize it using a stabilizer.A simple extra step and a sprinkling of gelatin powder are all that is required.
Ultimately, you will have a frosting that is gently sweetened (those of you looking for a frosting that is ″not too sweet″ will enjoy it), fluffy and creamy, but yet solid enough to pipe over cupcakes or frost a two to three layer cake.Pictured above, it’s been delicately piped over a batch of cupcakes that I created using my vanilla cake recipe (and, of course, a few sprinkles for good measure!) Let’s get this party started!
What You Need
- This whipped cream frosting recipe has been requested an unprecedented amount of times, so here it is! While I like my current whipped cream recipe and have frequently gushed about how stable it is, I have also stated that it is not perfect for frosting cakes or cupcakes, and I stand by that statement. Sure, it’s delicious, fluffy, uncomplicated, and easy to make, but if you want a whipped cream frosting that is sure to maintain its shape, not melt, and last for many days, you must first stabilize it with a thickening agent. Simply adding a pinch of gelatin powder to the mix will do this. Ultimately, you will have a frosting that is gently sweetened (those of you looking for a frosting that is ″not too sweet″ will enjoy it), fluffy and creamy, but yet solid enough to pipe over cupcakes or frost a two to three layer cake. Pictured above, it’s been delicately piped over a batch of cupcakes that I baked using my vanilla cake recipe (and, of course, a few sprinkles for good measure!). Come on, let’s do this!
This is simply an outline of the components I utilized and the reasoning behind my selection. Continue reading to the bottom of the post for the whole recipe!
How to Make Stabilized Whipped Cream Frosting
- Fill a microwave-safe dish halfway with cold water and add the gelatin. Set aside after whisking until the gelatin is completely smooth and blended with the water. The gelatin is the most difficult aspect of this (otherwise extremely simple) recipe, and it takes the most time. Make careful to adhere to my instructions, and you should have no problems
- In a second dish, whisk together the heavy cream, powdered sugar, and vanilla extract until well combined. For the greatest results, use a cooled metal bowl and make sure your beaters are also chilled. The cooler the weather, the higher your chances of getting good outcomes. Use an electric mixer to whip the ingredients together, stopping when the cream begins to thicken but before it reaches soft peaks. By this time, the gelatin/water combination should have hardened. You only need to heat it quickly in the microwave until it’s re-melted, then whisk it together shortly (you don’t want it to be too hot, but the gelatin mixture needs to be 100 percent liquid and completely smooth, or you’ll wind up with a frosting that’s runny or with lumps in your frosting). In most cases, the microwave will only take 5-10 seconds to do this. Reduce the speed of your electric mixer to low and carefully whisk in the gelatin while continuing to whip the cream mixture.
- Turn your electric mixer up to its highest setting and gradually raise the speed until your whipped cream is frothy and firm peaks. It should have the consistency of Cool Whip, thick and fluffy!
Even while it may seem counter-intuitive at first to liquify the gelatin and then allow it to firm up before melting it again, it is critical to do so.This is referred to as ″blooming″ the gelatin, and it is essential for ensuring that the final product is not just smooth (rather than gritty or lumpy), but also that it is properly stabilized.SAM’S RECOMMENDATION: While it is important to beat the cream well, it is possible to overbeat the cream, resulting in a harsh, curdled-looking mess.Don’t be alarmed if you accidently overdo it; you may still be able to rescue the situation!
Simply add 1-2 Tablespoons of heavy cream and continue to stir until the desired consistency has been achieved.
Frequently Asked Questions
Even while it may seem counter-intuitive at first to liquify the gelatin and then allow it to firm up before melting it again, it is critical to achieve success.Known as ″blooming″ the gelatin, this procedure assures that the final product is not just smooth (rather than gritty or lumpy), but also that it will hold its shape properly after being frozen.MY RECOMMENDATION FROM SAM It is possible to over-beat the cream and end up with a tough, curdled-looking mess, despite the fact that the cream must be whipped well.Not to worry if you accidently overdo it; you may still be able to salvage some of your work!
Simply add 1-2 Tablespoons of heavy cream and continue to whisk until the desired consistency has been achieved..
More Recipes You Might Like
- Enjoy! Let’s get together and bake! Make sure to watch the VIDEO on the recipe card to learn how to make it! The following ingredients: 1 teaspoon unflavored gelatin (found beside the Jell-O in the grocery store)
- 12 Tablespoons cold water
- 12 cups heavy whipping cream (cold)
- 12 cup powdered sugar (65g)
- 1 teaspoon vanilla extract
- Place gelatin in a microwave-safe measuring cup or other small microwave-safe dish (preferably one with a spout to make it easier to pour later on)
- microwave on high for 30 seconds.
- In a separate bowl, whisk together the gelatin and water until all of the gelatin has been absorbed. Allow the mixture to sit for 5 minutes before using.
- Combine heavy cream, powdered sugar, and vanilla extract in a large mixing bowl while the gelatin is setting aside (preferably a chilled metal bowl). Using an electric mixer, beat the mixture until it has thickened, but stop just short of reaching soft peaks.
- Now is a good time to double-check your gelatin. At this point, it should have become more solid. If this is the case, heat it briefly in the microwave until the mixture has re-liquified. It usually takes me 5-10 seconds to complete this task. Even though the mixture should be liquid, it should not be extremely hot. To ensure that the contents are smooth, use a whisk to briefly stir them together.
- Pour the liquid gelatin into the cream while running the electric mixer on low speed. Continue to beat until you reach stiff, fluffy peaks by gradually increasing the speed to medium or high.
- Right away, pipe or ice the cake or cupcakes according to your preferences, or use as a substitute for store-bought whipped cream as desired.
I recommend using the frosting for decorating as soon as possible after preparing it for the finest results, but you may also keep it in an airtight container in the refrigerator for several days before using it as you choose for the best results.Whipped cream that has been stabilized will stay in the refrigerator for up to 4 to 5 days when stored in an airtight container.Once the frosting has been piped onto your dessert, it may be stored in the freezer.12 servings |
124 calories |6 grams of carbohydrates |1 gram of protein |11 grams of fat |7 grams of saturated fat |1 gram of polyunsaturated fat |
3 grams of monounsaturated fat |41 milligrams of cholesterol |12 milligrams of sodium |23 milligrams of potassium |5 grams of sugar |
- 437 international units (IU) of vitamin A |
- 1 milligram of vitamin C |
- 20 milligrams of calcium |
- 1 milligram of iron It is important to remember that nutritional information is based on third-party estimates and should be seen as an estimate only.
- The actual nutritional value will vary according on the brands and measuring techniques used, the cooking method utilized, the portion sizes employed, and other factors.
Homemade Whipped Cream Recipe
Here is the recipe for homemade whipped cream: Homemade Whipped Cream Recipe It is possible that this content contains affiliate links.Because I am an Amazon Associate, I receive money when people make eligible purchases.Please take the time to read my disclosure policy.Today I’m going to provide an easy homemade whipped cream recipe that only requires three ingredients.
You can create your own with only heavy cream, powdered sugar, and vanilla essence, and it will take you less than 5 minutes to complete.
A Foolproof Recipe for Whipped Cream
For those of you who are still purchasing whipped cream from the grocery store in a little plastic tub, today’s dish is going to be a game changer for you.We’re dumping the store-bought, synthetic, and mediocre substitutes for whipped cream in favor of creating it ourselves at home from fresh ingredients.After that, you’re not going to look back.Three ingredients (heavy cream, powdered sugar, and vanilla extract), an electric mixer, and five minutes are all you need for this recipe.
This is an entirely different animal from the one that can be purchased at a store: The flavor is more vibrant, more complex, and more enjoyable.Since I shared this dish with my family, they have refused to eat anything that looks like it came from the store.Even better, my formula is virtually flawless, having been developed to be simple, stable, and pipe-able over the years.A delicious whipped cream recipe that is wonderful for topping a slice of cheesecake or for use in a dessert such as strawberry shortcake.Let’s get this party started.
What You Need
- There are only three things to remember: The term ″heavy cream″ refers to heavy whipping cream. This is crucial because you need a rich cream that is high in fat (at least 30 percent) in order for it to whip effectively in the end. If you’re looking for an alternative cream (including a non-dairy one), check out my FAQ section below
- Confectioners Sugar is one choice. Rather than granulated sugar, I like to use confectioners sugar because the cornstarch in confectioners sugar prevents the whipped cream from dripping when it is left out to cool. It, of course, has a sweetening effect. The sugar in this recipe might be termed ″chantilly cream,″ and the vanilla extract could be deemed ″chantilly cream.″ This provides a basic but necessary taste to the cream, elevating it to a higher degree of excellence.
- In addition, I propose the following tools: A metal bowl that is medium to big in size. Even though I’ve successfully prepared this recipe in a glass bowl, I recommend using a metal dish that has been cooled in the freezer for ten minutes to ensure you obtain the most frothy cream possible.
- An electric mixer, such as a stand mixer, is required. Hand whisking my whipped cream recipe is possible, but it requires a significant amount of time and effort as well as a significant amount of arm strength.
How to Make Whipped Cream
SAM’S ADVICE BEFORE YOU GET STARTED: When all of your tools and ingredients are cool, whipping cream is the most straightforward process. Make sure your cream is very cold before you begin whipping it if you’ve had trouble in the past. Place a metal mixing bowl in the freezer for 10 minutes before you begin whipping it!
- In a chilled mixing basin (a metal dish is recommended for optimal results), whisk together the heavy cream, confectioners’ sugar, and vanilla extract.
- Using a low speed, slowly raise to high speed (see tip below) and beat until the cream is thick, frothy, and billowy.
- Examine your results to ensure that you’ve obtained stiff peaks. Basically, ″stiff peaks″ means that when you raise the beater out of the cream and flip it upside down, the peak that develops on the beater will retain its shape (if you’ve made my meringue cookies or pavlova, you’re acquainted with this method, but here’s a wonderful graphic to help you remember). It will appear fluffy and full, and it will provide more resistance to your whisk or beaters than it did at the beginning. Once the cream has reached firm peaks, I continue to beat it for a few more seconds to guarantee that it will remain stable (many recipes stop short of this step, but this is my secret tip for the greatest results!). However, be careful not to overdo it, since this might result in overbeating your cream.
- It goes well with any dessert you choose, or you can simply eat it straight out of the bowl.
SAM’S HINT: Begin by turning your mixer on at a moderate speed and gradually increasing it to high speed. Not only will this prevent you from splattering cream all over the place, but it will also let you to integrate air into the cream more slowly, resulting in more stable, pipeable, and durable results!
Frequently Asked Questions
- What is the shelf life of whipped cream? I’ve successfully made this recipe and kept it in an airtight container in the refrigerator for up to three days with no problems. It keeps its shape flawlessly on pies that are stored in the refrigerator for many days. Due to the softness of the frosting, it is not recommended for use as a cake icing (unless you’re simply sprinkling it on top of a sheet cake, like I did with my tres leches cake). Alternatively, what can I use in place of heavy cream? Double cream can be used in place of the original. The use of ″whipping cream″ will also work, although the ultimate product will not keep its form quite as well as using heavy cream. Light cream or half-and-half will not work because they do not contain enough fat, which is essential for giving whipped cream its firm texture and consistency. If you’re in doubt, look at the fat content. At least 30% of the fat content of the beverage you’re using must be present. On the subject of non-dairy substitutes, I’ve heard that fully cold and unsweetened unsweetened coconut milk works great, although I’ve never tried it myself. What is causing my whipped cream to be so thin? Most likely, you haven’t beaten it for long enough (use an electric mixer if you don’t want to spend a long time whipping!). Is it conceivable, however, that your cream was served at an excessively high temperature? If the cream is too warm, it may not thicken enough to form the firm peaks we’re aiming for. Describe how to cure whipped cream that has become too fluffy. Have you ever made the mistake of overdoing it and ended up with virtually curdled cream? Don’t get too worked up over it! If you haven’t gone too far with it, you may salvage your whipped cream by adding a tablespoon or two of more cream and whisking on a moderate speed until it is light and fluffy. However, if the butter is not recoverable, you may always continue mixing till you have handmade butter! That’s all there is to it! Prepare your favorite dessert to accompany it (I recommend angel food cake, Eton mess, or chocolate pie!) Alternatively, simply eat by the spoonful! Enjoy! Have you tried this recipe yet? Fill in the blanks with your thoughts and let me know what you think. 1 12 cups heavy cream (optional) 1 cup cold (355ml)
- 12 cup powdered sugar (60g)
- 1 teaspoon vanilla extract (5ml)
- 1 cup ice cream (355ml)
- Prepare the bowl by placing it in the freezer for at least 10 minutes (ideally metal).
- Remove the bowl from the freezer and whisk in the heavy cream, powdered sugar, and vanilla extract until well combined.
- Working with a stand mixer2, start on a slow speed and gradually increase to a high setting as the ingredients are whipped until firm peaks form. While you don’t want to overbeat the cream, you also don’t want to stop beating it until it has acquired a thick, billowy consistency (think of the consistency of Cool Whip)
- Refrigerate any whipped cream that has not been used in an airtight container.
Using ″heavy cream″ or ″heavy whipping cream″ instead of ″whipping cream″ is what I propose instead. After whipping, heavy cream keeps its shape better than light cream, but light cream will suffice in an emergency. Additionally, some individuals have experienced success using full-fat coconut milk in place of the heavy whipping cream.
The use of an electric mixer for this project is strongly recommended by me. Hand whisking cream to firm peaks can be accomplished with a whisk and a lot of perseverance, but it takes long and is not enjoyable. To achieve the greatest results when using a KitchenAid or a stand mixer, the whisk attachment should be used.
Making in Advance
When I’ve prepared this whipped cream ahead of time, it’s held up well in an airtight container in the refrigerator for up to 3 days before serving.However, because to the fact that every baking environment is different, I normally recommend making it the day before you want to use it.A serving contains: 0.25 cup |123 calories |
6 grams of carbohydrates |1 gram of protein |11 grams of fat |7 grams of saturated fat |41 milligrams of cholesterol |11 milligrams of sodium |
23 milligrams of potassium |5 grams of sugar |437 international units (IU) of vitamin A |1 milligram of vitamin C |19 milligrams of calcium |
- 1 milligram of iron It is important to remember that nutritional information is based on third-party estimates and should be seen as an estimate only.
- The actual nutritional value will vary according on the brands and measuring techniques used, the cooking method utilized, the portion sizes employed, and other factors.
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Our Best Whipped Cream Frosting is creamy, delicious and tastes just like Whipped Cream. Perfect for when you need a frosting a little lighter than buttercream.
When you require a frosting that is a touch lighter in texture than traditional buttercream frosting, our Best Whipped Cream Frosting is the recipe to use.It is light, airy, and tasty, and it has a flavor that is similar to whipped cream.However, unlike conventional whipped cream, this frosting maintains its shape and stays fresh for several days, and it can be used to decorate both cakes and cupcakes.This frosting recipe is one that you will certainly want to add to your collection.
Click here to see a video tutorial on how to create our The Best Whipped Cream Frosting.Follow along with the instructions in the recipe below.Enjoy!In order to achieve the best results, place your mixing bowl (stainless steel is preferred) in the freezer for at least an hour before you begin creating the The Best Whipped Cream Frosting.Pour the whipping cream into the chilled mixing bowl.Whip the cream on high speed in a mixer until soft peaks form.
After that, fold in the powdered sugar.Continue to mix at a high speed.Just before you reach firm peaks, add the White Chocolate Pudding mix and whisk until combined.Reduce the speed to a low setting and continue mixing the whipped cream and the pudding.In terms of the pudding, we chose White Chocolate Pudding Mix so that the frosting would remain white and whipped cream-like, but you could also use Vanilla Pudding or Cheesecake Pudding instead of White Chocolate Pudding Mix.
- ″Small″ boxes are available in a variety of sizes from different manufacturers.
- It is OK if it is between 3.4 oz.
- and 3.9 oz.) When the frosting begins to come together, turn off the mixer and scrape down the sides of the bowl.
- Check to see that the pudding hasn’t clumped together at the bottom as well.
- With a spoon, fold the mixture a couple of times until it is well combined.
Restart the mixer for a few revolutions to get it going again.If you over-mix, you will end up with butter.If the frosting becomes too thick, thin it out with a small amount of milk, 1 teaspoon at a time.Your Whipped Cream Frosting should have the appearance of light and fluffy whipped cream.When you first taste it, it may appear to be a touch gritty due to the pudding mix used.That will be gone as soon as the pudding is completely dissolved.
- How much frosting do you think you’ll need?
- That always depends on how thick or thin you put the frosting, as well as how much decorating you do, but here are a few tips to follow.
- If you follow our recipe, you should have enough The Best Whipped Cream Frosting to cover a 9′′ x 13′′ sheet cake or two 8′′ cakes when finished baking.
- You should be able to frost 24 cupcakes with a knife if you are preparing cupcakes, which is the case if you are using a knife to apply the frosting.
- If you use a pastry bag to swirl on the frosting, as we have done above, you should be able to frost 15-18 cupcakes, depending on the size of the swirl.
- This is a fantastic frosting — it’s light, fresh, and creamy all at the same time.
If you’re making a summer dish that asks for frosting, this would be a lovely addition to a chocolate cupcake or strawberry angel food cake.Officially, it has been ranked as one of the top five favorite frostings by Two Sisters Crafting!
- In order to achieve the best results, place your mixing bowl (stainless steel is preferred) in the freezer for at least an hour before you begin to create the frosting.
- Pour the whipped cream into the chilled mixing bowl
- Whip for a few minutes until peaks form, using an electric mixer.
- Add the powdered sugar and mix well. and continue to blend on high speed
- Just before you reach firm peaks, add the White Chocolate Pudding mix and whisk until combined. Reduce the speed to a low setting and continue mixing the whipped cream and the pudding
- Keep a close eye on the frosting since it will harden quickly.
- Stop the mixer and scrape down the sides of the bowl as soon as the frosting begins to come together.
- Check to see that the pudding hasn’t clumped together at the bottom as well.
- If it becomes too thick, thin with a small amount of milk (1 teaspoon at a time).
Concerning the Pudding Mix: Different kinds of pudding mix come in a variety of ″small″ box sizes. Your pudding will be OK as long as it is in the range of 3.4 oz to 3.9 oz in weight.
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Food Processor Chocolate Whipped Cream Frosting
Rating: 5 out of 5 stars 12/25/2009I made a creamier version with powdered sugar and frosted my layer cake with a double batch of frosting.It’s really good.Aside from that, I do not care for too sugary frostings.It was delicious when baked into a rich chocolate cake.
And if you don’t already own a food processor, invest in one.It made everything so simple.I just poured the ingredients into the mixer, turned it on, and frosted the cake, making for a really quick and simple frosting.Did I mention how much I enjoy this recipe?Yum.Oh, and I just used my blade attachment to finish it off.
Rating: 1 out of 5 stars 10/26/2008 I needed a frosting for an extremely rich chocolate cake with an equally rich filling, and I came upon this recipe.In search of a frosting that was neither too thick nor too sugary, I came upon your blog.This was just what I needed!It was quite simple to prepare and tasted fantastic.The entire cake was praised by everybody who tasted it.
- Because I didn’t have a whipping attachment for my food processor, I used my stand mixer to make it, which was still quite simple.
- I made sure to follow the instructions to the letter.
- Don’t make a single modification!
- Rating: 5 out of 5 stars 09/21/2008This is a MASSIVE improvement!
- We are from the United States, but my husband is currently teaching at a university in China, where the students are eager to experience western cuisine.
The majority of guys do not enjoy sweets, but the majority of girls do.I was browsing for a new recipe as I prepared to frost a birthday cake for one of the boys when I accidentally clicked twice on the ″sort by rating″ option.The phrase ″too sweet for me″ attracted my attention, and I decided to try it.It was a hit with everyone, including the ladies!It was a big hit with my spouse!Because I did not have a food processor, I just whisked the mixture with a mixer.
- Thank you for providing a delicious alternative to thick icing!
- Rating: 5 out of 5 stars 02/22/2009 Instead of using cool whip and pudding icing on the Italian Love Cake (which may also be found on this website), I used this instead.
- At all costs, I try to stay as far away from plastic, non-dairy whipped topping as possible.
- It was the perfect accompaniment to the dessert!
- This frosting is also delicious when used on angel food cake.
- An additional package of whipping cream stabilizer is added.
Because the cream never becomes ″weepy,″ my cake never becomes mushy, even after several days.Rating: 5 out of 5 stars The 30th of March, 2009We thought this was fantastic.Because of the fluffy cream and the cocoa, it has a flavor that is nearly like chocolate ice cream.
- We believed this needed to be refrigerated (the recipe may have stated this, but we can’t recall), but we thought it contributed to the ″ice cream cake″ vibe of the dessert!
- It was the first time in a long time that we were all fighting over a chocolate cake!
- Thank you for the straightforward and delicious recipe.
- Rating: 5 out of 5 stars 12/19/2008I’ve always been a lover of sweet frosting, but this is incredible!
- This thing is fantastic!
- My Magic Bullet blender worked great for this recipe, which I made in minutes.
- I was able to decorate a whole birthday cake and then eat some of it on its own, which was fantastic!
- This will definitely become a standard in my cake-baking repertoire.
- Rating: 5 out of 5 stars Good luck with your curling toes and fingernails and crossing your eyes on April 26th, 2011!
Is that all there is to it?LOL.In all seriousness, I made a ″stabilized″ version of this that only includes gelatin to keep the whipped cream from falling apart, but otherwise followed the recipe to the letter and WOWZER-DOWZER, it’s delicious!Due to the fact that we are just two people in this house, I made smaller cakes and store them for later use.This went on a freezer cake for dessert tonight!Thank you a GA-ZALLION times for allowing me to share this dog with you.
Rating: 5 out of 5 stars 08/09/2010 Delicious!It was absolutely DELICIOUS!Sugary frostings and dry cakes are two things that I truly despise.Since I seldom frost cakes, I made this frosting as a peace offering to my boyfriend, who adores SUGARY icing but would have to settle with light whipped frosting instead if I didn’t make it.It was a hit with both him and my mother!
- I created a two-layer round chocolate cake (HERSHEY’S ″PERFECTLY CHOCOLATE″ Chocolate Cake, which is my ALL-TIME FAVORITE chocolate cake that never requires icing) and had just enough frosting to sandwich between the layers and wrap around the cake after it was constructed.
- Next time, I’ll make sure to double the amount!
- Thank you very much for sharing this recipe with us!
Rating: 5 out of 5 stars 12/31/2009 I used an electric mixer to create this frosting.It’s fantastic.I used it to ice a white layer cake that I saw on this website and decorated it with fondant.
It was a fantastic taste combo, I must say.This frosting is some of the greatest I’ve ever tasted on anything.It comes highly recommended by me!I had to make a second batch of frosting for the layer cake since I found I needed a lot more icing than the recipe yielded when I started.
Rating: 5 out of 5 stars 06/13/2009It was just amazing!I used some Whip It to make sure it didn’t become runny after it had been sitting for a bit.I experimented with dark chocolate powder, which resulted in an unsightly but delicious topping for my vanilla cupcakes.My boyfriend is not a fan of overly sweet frostings, but he like this, and he even battled me for the right to lick the bowl:) This one is definitely a keeper!
Rating: 5 out of 5 stars 11/16/2010WOW!SOOOOOOO OUTSTANDING!not to mention straightforward!This recipe was slightly altered since the dark chocolate flavor was a little too intense for me, so I added around 4 tablespoons of confectioners sugar and 1/4 cup additional cream.I’m looking forward to hearing what my coworkers have to say!Rating: 5 out of 5 stars 12/25/2009 Since forever, I’ve been on the hunt for the perfect recipe for whipped cream icing.
- This one was designed to put atop a chocolate cake for my husband’s birthday, which was this past weekend.
- This one is very fantastic!
- Rating: 5 out of 5 stars 04/24/2011I enjoy the combination of a slight sweetness and a stronger chocolate taste.
- I used a hand mixer to make mine, which just took a few minutes.
- It paired perfectly with my already rather sugary cupcakes.
- Keep in mind that this frosting tastes best when it’s cooled.
- It is possible to leave it out at room temperature, but it will soften somewhat.
- Rating: 5 out of 5 stars 11/05/2009 So simple, yet so good.
- Because I don’t have a food processor, I just used a hand mixer to make it.
- I used it in a ″Chocolate Oil Cake″ for my husband’s birthday, and it was delicious!
- Rating: 5 out of 5 stars 12/02/2010Wow, this was just fantastic!
- We used powdered sugar instead of coco powder to make a vanilla frosting instead of the original.
- I was pleasantly impressed at how simple it was to put together with my stand mixer!
- We really enjoyed it and will surely be making it again and again!
- Rating: 5 out of 5 stars 12/16/2011Wow, this was incredible.
- Although I did not have a whip attachment for my food processor, the usual puree attachment worked perfectly.
- Although it is not entirely light and airy, the consistency is really pleasant and robust.
- It had a flavor that was nearly like chocolate mousse, but it wasn’t overly sweet.
- Rating: 4 out of 5 stars 12/29/2010This whipped cream worked out beautifully, and I received several comments on it.
- I doubled the recipe and used it to make an ice box cake for a birthday party (you can find the recipe on the side of the Nabisco Famous chocolate wafers box – if you are lucky enough to find them).
- I’d made the cake many times before with regular whipped cream, but the addition of chocolate made it much more delicious!
- Rating: 5 out of 5 stars The recipe I used was this one, with the exception that I used 3 tablespoons powdered sugar in place of the ordinary sugar and double chocolate cookie crumbs in place of the cocoa powder.
- It just takes about a third of a cup of crumbs to make it taste excellent.
- I realize it’s straightforward, but it’s a winner all the way around.
- It may even be stored in the refrigerator for up to 2 days without becoming stale.
- Rating: 5 out of 5 stars 03/21/2010 This was really fantastic!
It was utilized as a topping for a chocolate chip brownie cheesecake that I created.Making this dessert was a breeze since it had just the right amount of sweetness and chocolate.Rating: 5 out of 5 stars 01/29/2012I made it precisely as instructed, however I quadrupled the amount of ingredients.I used it to decorate my chocolate raspberry cake, and it turned out beautifully.
It was a hit with the entire family.I really like how quick and simple it was to put together.I recommend that you refrigerate the cake, as well as the mixing bowl and beaters, before assembling it.
Rating: 5 out of 5 stars 4th of April, 2011This was a wonderful frosting.It is light, not too sweet, and really simple to prepare.Rating: 5 out of 5 stars 08/24/2009 Wonderful!I made the mistake of bringing standard whipping cream instead of heavy whipping cream, and it didn’t make a difference.
The frosting is delicious on a chocolate cake, which my entire family enjoys!Thanks!Rating: 5 out of 5 stars Feb.28th, 2012It makes a great, light frosting for any cake, and I also use it as a mousse that is simple to create and can be used on pudding, fruit, or even just by itself, and it is fantastic!It’s not too sweet or very hefty.
- The recipe proportions are ideal for a two-layer 9-inch cake.
- Rating: 5 out of 5 stars 08/01/2009 AMAZING!
- This is the ideal frosting for a chocolate cake.
and it’s so simple.This is one that I will definitely use a lot!Rating: 5 out of 5 stars 10/20/2010 This is a fantastic recipe!It had just the right amount of sweetness!Rating: 5 out of 5 stars 12/15/2011 In order to make a layer cake, I doubled the recipe and used my KitchenAid with paddle blade.It’s so simple, fast, and tasty!
My new favorite light frosting recipe.Although I like the flavor, it was a little too chocolaty for me, so I added around 1/4 cup of powdered sugar to lighten it out a little.Instead of adding cocoa, I’ll probably simply leave it out next time.Rating: 5 out of 5 stars 06/11/2011 Very straightforward and delectable.I used a mixer with whip attachments, and it just took a couple of minutes to whip everything together.It’s not particularly rich, but it tasted delicious on vanilla cup cakes.