Time 10m Yield 4 cups Number Of Ingredients 4 Steps:
Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry. Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out. The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.
Time 7m Yield 1 frosting for one layer cake Number Of Ingredients 12 Steps:
Using both a chilled bowl and chilled beaters, beat the cream until frothy. Add the icing sugar and vanilla gradually while beating. Whip until light and a thick enough consistency to spread as an icing. Use immediately.
Time 10m Yield 12 Number Of Ingredients 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.
Time 15m Yield 12 Number Of Ingredients 5 Steps:
In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
Number Of Ingredients 5 Steps:
Stir together shortening, 1 cup of the powdered sugar, the vanilla and salt in medium bowl. Gradually beat in remaining powdered sugar and whipping cream with electric mixer on medium speed until smooth enough to spread.
Time 25m Yield 12 Number Of Ingredients 4 Steps:
Chill a bowl and beaters (or a whisk attachment for a stand mixer) in the refrigerator for 20 minutes. Add the heavy whipping cream to the chilled bowl and beat on medium-high speed until frothy and soft peaks form. Reduce speed to medium and gradually add the confectioners’ sugar, lemon juice, and lemon zest while beating. Continue beating until smooth, thick, and stiff peaks form. Use immediately.
Time 15m Yield 4 cups, 24 serving(s) Number Of Ingredients 3 Steps:
Chill large bowl and beaters in freezer for at least 30 minutes before use. Beat whipping cream in chilled bowl with chilled beaters, slowly add pudding and powdered sugar, beat until mixture is thick and creamy, but still spreadable. NOTE: This makes A LOT of frosting it’s very light and not overly sweet great for cupcakes, layer cakes, and tarts can also be used in trifles (or just eaten with a spoon ;).
Time 10m Yield 12 Number Of Ingredients 4 Steps:
Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.
Time 15m Yield 10-12 serving(s) Number Of Ingredients 5 Steps:
In a bowl whip the 1-1/2 cups whipping cream until stiff peaks form. In another large bowl beat together the cream cheese with sugar, salt and vanilla until smooth. Using a spatula fold in the whipped cream into the cream cheese mixture.
Time 15m Yield 10 Number Of Ingredients 4 Steps:
In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.
Yield 5 cups Number Of Ingredients 5 Steps:
In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.
Time 15m Yield 12 Number Of Ingredients 5 Steps:
In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.
