Sturdy Whipped Cream Frosting Recipes

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.

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.

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.

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.

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.

Steps:

• To make in a food processor: Place heavy whipping cream, pure vanilla extract, granulated white sugar and cocoa powder in food processor with whip attachment and turn on high for approximately 3 minutes or until stiff peaks form. Use immediately.
• To make with an electric mixer: Place heavy whipping cream, pure vanilla extract, granulated white sugar, and cocoa powder into a large bowl, and stir to combine ingredients. Cover and chill bowl and beaters for at least 30 minutes. When chilled, beat until stiff peaks form. Use immediately.