Whipped Cream Frosting Recipes



Whipped cream makes a simple light frosting for cakes and cupcakes. But whipped cream can be hard to work with, so an easy simple way is to stabilize the whipped cream with some unflavored gelatin, the swill give it more body so that it will hold its shape for two days and it will be able to be piped.

Stablizing Whipped Cream

In a 1 cup glass measuring cup combing 11 tablespoon cold water and 1.2 teaspoon unflavored gelatin. Still well and let stand for 2 minutes. Than place the measuring cup in a pan of boiling water, cook and still for about 1 minute or till the gelatin is completely dissolved Place 1 cup whipping cream and if 2 tablespoons sugar in a small mixing bowl. Beating the whipped cream mixture with an electric mixer on high speed and gradually drizzle the dissolved gelatin over it. Continue beating until you get stiff peaks. Use this for desserts, or to frost a cake and even mix in some fruit spreads to make for cake fillings. Make about 2 cups.


Simple Whipped Cream Frosting

1 1/2 cups heavy cream 3 tablespoons confectioners' sugar 1/4 teaspoon vanilla extract

In a large, chilled bowl with an electric mixer on medium-high speed, beat cream until it begins to thicken. Add sugar and vanilla extract and beat until soft peaks form.

Alternative for Whipped cream Pastry Pride

Many people do not like covering a whole cake with whipped cream so a good alternative would be to use a non-dairy product called Pastry Pride. This product can only be purchased in Smart and final stores and I have also found it at COSTCO online.

Pastry Pride at Costco stores online. This product comes frozen and should be thawed in the refrigerator overnight.

Once thawed the unwhipped Pastry pride will last 2 to 3 weeks in the refrigerator. After it is whipped, it will last about 1 to 2 weeks.

Pastry Pride takes 5 to 15 mins to whip per quart. Just put the quart of Pastry pride in the mixer and whip until it forms a whipped cream texture.

One quart of Pastry Pride is enough to ice and decorate an 8 inch round cake, 1/4 sheet cake, 1/2 sheet cake.

Just remember when working with pastry pride make sure that you keep it cold to prevent it from getting mushy.