A whipped cream icing recipe for decorating cakes and cupcakes. These fluffy white icing recipes can be used for frosting, decorating a cake and wedding cake filling. Included is a whipped icing that is super stabilized and can be used for piping roses.
Even the kids can take part in making whipped cream. Evynn and Harrison are two of my five grandkids and they love to bake and decorate with me. Occasionally they make appearances on my YouTube channel and are learning how to do tutorials.
Please only use Heavy Cream (not heavy whipping cream) in these recipes.
Makes 2 cups
2 Tablespoons of powdered (confectioners) sugar
1 teaspoon of cornstarch
1 cup heavy cream
1/2 teaspoon of vanilla
Refrigerate the mixing bowl and beater for at least 15 minutes.
In a small saucepan place powdered sugar and cornstarch and gradually stir in 1/4 cup of the cream. Bring to a boil, stirring constantly, and simmer for just a few seconds (until the liquid is thickened). Scrape into a small bowl and cool to room temperature. Add vanilla.
Beat the remaining 3/4 cup of cream just until traces of beater marks begin to show distinctly.
Add the cornstarch mixture in a steady stream, beating constantly. Beat just until stiff peaks form when the beater is raised.
Makes 2 cups
With this recipe you use a food processor to "whip" the cream.
2 cups heavy cream
2 Tablespoons of confectioners sugar
1 teaspoon of vanilla
Place all ingredients in the bowl of a food processor fitted with a metal blade. Process, checking every few seconds by lifting a small amount of cream with a metal spatula or spoon. The mixture should look thick and creamy and form a slight peak when lifted. it will not be fluffy. Use it right away.
Click on the picture of Roxie to see how Wedding Cakes with Lorelie Step-by-Step will help you build confidence to create beautiful cakes and cherished memories.
Impress your friends, family and customers with the same tried and true recipes that I have used with great success since 1985. The book comes with perks...