Best 8 Sturdy Whipped Cream Icing Recipes
For those seeking a versatile and delightful topping for their culinary creations, look no further than the exquisite "sturdy whipped cream icing." This luscious icing, crafted from the finest ingredients, offers an unmatched combination of texture and flavor. Whether you desire a smooth and creamy frosting for your delectable cakes or a delightful filling for your delicate pastries, this sturdy whipped cream icing stands ready to elevate your desserts to new heights of perfection. With its ability to hold its shape beautifully and resist melting, this icing promises to transform your confections into works of art that will captivate the eyes and tantalize the taste buds of all who indulge.
Check out the recipes below so you can choose the best recipe for yourself!
HOW TO MAKE STABILIZED WHIPPED CREAM ICING RECIPE
How to Make Stabilized Whipped Cream that will stay firm and you can pipe for your beautiful desserts.
Provided by Angela Roberts
Categories Dessert
Time 10m
Number Of Ingredients 8
Steps:
- Make sure your bowl and heavy whipping cream are very cold.
- Cream cheese must be at room temperature.
- Whipped cream cheese in bowl. Add Confectioner's sugar.
- Add heavy cream until you get a consistency that stays on the spatula when you turn it upside down.
- Pipe in piping bag. I used a 1M large tip.
STABILIZED WHIPPED CREAM ICING
This cream holds up longer on pies because it doesn't separate. Gelatin stiffens whipped cream and makes the texture seem fuller and slightly spongy. May be used to top a pie or frost a cake.
Provided by ETHELMERTZ
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 55.2 calories, Carbohydrate 1.2 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 6.1 mg, Sugar 0.8 g
STURDY WHIPPED CREAM ICING RECIPE - (4/5)
Provided by Moxey2009
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.
WHIPPED CREAM FROSTING
Making Whipped Cream Frosting for a stable whipped cream - this easy frosting recipe is perfect for cakes, cupcakes, no bake desserts or even just to top fruit!
Provided by Dorothy Kern
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Beat cream cheese, powdered sugar and vanilla until smooth and thick using a hand or a stand mixer (use the whisk attachment on a stand mixer).
- While mixing on medium-high speed, slowly add the heavy whipping cream. Continue whipping until the frosting forms stiff peaks. It'll resemble whipped cream but be thicker.
- Frost as desired.
- Store in refrigerator for up to 2 days in an airtight container.
Nutrition Facts : ServingSize 1 serving, Calories 362 kcal, Carbohydrate 18 g, Protein 3 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 113 mg, Sodium 114 mg, Sugar 16 g
STURDY WHIPPED CREAM FROSTING
I have been trying to find a recipe for whipped cream frosting to frost my kids' birthday cakes. I do not like butter cream. I'm going to make this tomorrow, but needed a place to store the recipe.
Provided by Joodie
Categories Dessert
Time 30m
Yield 2 layer cake, 1 serving(s)
Number Of Ingredients 7
Steps:
- Chill metal bowl and wire whisk beater in the freezer for 15 minutes
- In a small bowl, dissolve gelatin in the boiling water.
- In a separate bowl, beat cream cheese, powdered sugar, and extracts until smooth.
- After bowl is chilled, pour in 2 cups heavy whipping cream. Beat on slow at first and increase speed when cream starts to thicken. When soft peaks begin to form, slowly add in dissolved gelatin. Beat on high until firm peaks form.
- Fold cream cheese mixture into whipped cream mixture.
Nutrition Facts : Calories 2599.6, Fat 186.2, SaturatedFat 115.9, Cholesterol 683.3, Sodium 282.1, Carbohydrate 224, Sugar 207, Protein 17.9
CHOCOLATE WHIPPED CREAM FROSTING
Steps:
- Sift together the powdered sugar, unsweetened cocoa, and cream of tartar into a large bowl. Stir in the milk until well incorporated. The mixture will be very thick. Cover the bowl and refrigerate for 30 minutes, or until well chilled.
- Using an electric or stand mixer, gradually beat the heavy cream into chocolate mixture, scraping down bowl to make sure all the chocolate is mixed in. Continue mixing on high until very stiff peaks form.
- Spread or pipe onto a 2 layer cake or 24 cupcakes. Refrigerate leftovers. Makes 5 cups.
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Nutrition Facts : Calories 139 kcal, Carbohydrate 10 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 13 mg, Sugar 7 g, ServingSize 1 serving
STABILIZED WHIPPED CREAM WITH GELATIN
Stabilized whipped cream frosting sturdy enough for piping designs and for use as a deep filling for cakes. Light, airy and delicious.
Provided by Mimi
Time 30m
Number Of Ingredients 5
Steps:
- Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. Ensure cream is very cold as well. This will all help cream whip better.
- Place water in heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
- Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
- Immediately start beating the cream and sugar in a stand mixer fitted with the chilled bowl. Whip on medium speed and then increase to medium-high.
- Check on the gelatin. It should no longer be hot but still runny.
- Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl. If desired, add extract and food color before the cream becomes stiff.
- Stop beating once the cream turns stiff. Do not over whip.
- Use cream to assemble cooled dessert immediately.
Nutrition Facts : Calories 433 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 43 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 27 grams saturated fat, ServingSize 1, Sodium 35 milligrams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
STURDY WHIPPED CREAM FROSTING
This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer.
Provided by Jo-Lynn Jansen
Categories Desserts Frostings and Icings White
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.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 10 g, Cholesterol 68.5 mg, Fat 19.1 g, Protein 2.7 g, SaturatedFat 11.9 g, Sodium 89.6 mg, Sugar 8.6 g
Tips:
- Use heavy cream with a fat content of at least 36%: This will ensure that your whipped cream is stiff and peaks easily.
- Chill the cream, bowl, and beaters before whipping: This will help the cream whip up faster and more easily.
- Whip the cream on medium speed until stiff peaks form: Do not overwhip, or the cream will become grainy.
- Add sugar or other flavorings gradually while whipping: This will help prevent the cream from curdling.
- Use whipped cream immediately or store it in the refrigerator for up to 24 hours: Whipped cream can be used to frost cakes, pies, and cupcakes, or it can be served as a topping for ice cream or fruit.
Conclusion:
With just a few simple ingredients and a little bit of time, you can make delicious and versatile whipped cream at home. Whether you're using it to frost a cake, top a pie, or simply serve it as a dessert, whipped cream is sure to be a hit. So next time you're in need of a sweet treat, give this recipe a try.
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