Whipped cream icing recipe for decorating cakes. These fluffy white icing recipes can be used for frosting, decorating a cake and wedding cake filling. Included here is a whipped icing that is super stabilized and can be used for piping roses.
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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.