a nice lite and airy coolwhip cake icing for those days you don’t want the heavy buttercream.
FIRST RECIPE TO TRY
WHIPPED CAKE ICING
1 envelope unflavored gelatin
2 tablespoons cool water
2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Chill cream, bowl and beaters well. at least an hour before
Sprinkle gelatin over water in a small glass bowl or saucepan. Let stand 1
minute to set and thicken
. put on stove over low heat, and stir constantly until the gelatin dissolves. Do not overcook, no boiling.. Remove the pan from the heat and allow it to cool slightly
OR Microwave on high power to melt, and warm 30 seconds.
Whip cream in mixer on medium speed until it just begins to thicken.
Add sugar and vanilla. Beat until softly whipped but not stiff.
While still beating, add the cooled but still liquid gelatin to
cream gradually
Beat at high speed just until stiff peaks form. Use immediately or cover
and refrigerate as long as one day before using.
Keep filled or
frosted cake in cool place until ready to serve.
SECOND RECIPE TO TRY
WHIPPED CREAM ICING
2 cups heavy whipping cream
1/3 cup powdered sugar
1.5 tsp bourbon vanilla extract
First bring the heavy whipping cream to a chilled temperature as this will allow it to achieve better volume, and will make it more fluffy. The fluffier it is, the lighter it will taste, and that helps it to not linger on the pallet longer than it should.
1.5 tsp bourbon vanilla extract
First bring the heavy whipping cream to a chilled temperature as this will allow it to achieve better volume, and will make it more fluffy. The fluffier it is, the lighter it will taste, and that helps it to not linger on the pallet longer than it should.
Pour the whipping cream, sugar, vanilla, and almond extract into the mixing bowl. Put everything but the cream in first, and mix so that when the cream is put in, it instantly starts to incorporate all of the flavors evenly.
Begin to mix the ingredients, and work air into the cream by mixing with large strokes. This will incorporate the air, and create the needed volume. Do this for about 2-3 minutes depending on the speed that is reached while mixing (use a mixer if your arm gets tired, but take care, and use low speeds, as it may over whip the cream).
Place the bowl, and the finished product into the refrigerator to chill before serving. Once chilled, it is ready to serve. Great on cakes, as a dessert topping, for coffee, or chocolate, maybe even served with fresh fruit such as strawberries.
THIRD RECIPE TO TRY
COOL WHIPPED FROSTING
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract
Directions
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.
FOURTH RECIPE TO TRY
Pudding Icing
1 envelope Topping mix, such as Dream Whip
1 — 4 ounce box of Instant Pudding Mix, any flavour
1-1/2 cups milk
1/2 tsp vanilla
Combine all ingredients in a small bowl. Mix to moisten. Beat about 5 minutes until mixture will stand in peaks. Makes about 4 cups.
Variations: The lemon instant pudding mix works good. Also the butter pecan. And the vanilla is very versatile. Just try them all to decided your favourite. I like using chocolate instant pudding..
FIFTH RECIPE TO TRY
WHIPPED CREAM ICING WITH VARIATIONS
Yields about 7 cups, enough to fill and frost a 9-inch four-layer cake.
3 cups heavy or whipping cream
5 Tbs. granulated sugar
1-1/2 tsp. vanilla extract
5 Tbs. granulated sugar
1-1/2 tsp. vanilla extract
Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form.
Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised).
variations
Raspberry or Strawberry Whipped Cream: Instead of vanilla, add 2-1/4 cups raspberry or strawberry purée (purée the fruit in a blender and strain) to the cream when you add the sugar. Increase sugar to 7 Tbs. Before you begin whisking by hand, taste and adjust the flavoring. (Note: the purée increases the amount of whipped cream, so you may not need it all; save the extra for topping other desserts.)
Lemon Whipped Cream: Instead of vanilla, add 1/4 cup plus 2 tablespoons freshly squeezed lemon juice and 1 Tbs. finely grated lemon zest to the cream when you add the sugar. Increase sugar to 8 Tbs. Before you begin whisking by hand, taste and adjust the flavoring.
Orange Whipped Cream: Instead of vanilla, add 1/2 cup freshly squeezed orange juice and 1 tablespoon finely grated orange zest to the cream when you add the sugar. Before you begin whisking by hand, taste and adjust the flavoring.
Chocolate Whipped Cream: Omit vanilla and increase sugar to 6 Tbs. After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed. Whisk by hand until the cream is smooth, and stiff peaks form. Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa. Whisk briefly before using.
Mocha Whipped Cream: Omit vanilla and increase sugar to 6 Tbs. After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed, and 2 Tbs. instant espresso dissolved in 2 Tbs. boiling water. Whisk by hand until the cream is smooth, and stiff peaks form. Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa. Whisk briefly before using.
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