Whipped Cream Frosting
photo by Jonathan Melendez
- Ready In:
1 frosting for one layer cake
- 1 pint heavy cream, well chilled
- 1 cup sifted icing sugar
- 1 teaspoon vanilla
- 1⁄2 cup cocoa, sifted in with in the icing sugar
- 1 tablespoon instant coffee, dissolved in the cream
- 1⁄2 teaspoon lemon extract
- 1 finely grated lemon, rind of, in place of the vanilla
- 1⁄2 teaspoon orange extract
- 1 finely grated orange, rind of, in place of the vanilla
- 1 teaspoon almond extract, in place of the vanilla
- 3⁄4 cup minced nuts, of your choice,folded in
- 1 -2 1 -2 tablespoon rum or 1 -2 tablespoon Bourbon, in place of the vanilla (For extra tipsy, pierce the cake layers and dribble with more of the same type of liquor and let sta)
- Using both a chilled bowl and chilled beaters, beat the cream until frothy.
- Add the icing sugar and vanilla gradually while beating.
- Whip until light and a thick enough consistency to spread as an icing.
- Use immediately.
Questions & Replies
This was my 1st time ever making frosting and it was very good. I added a half of cup more sugar than the recipe calls for and I beat it slow on speed 2 for about 20 minutes. It was very whip cream tasting. I am interested in trying the chocolate because I'm hoping it will be a little sweeter. This recipe was enough for 24 cupcakes.
I used this recipe as a staring point, and made some amendments. The results were amazing! I beat the cream and cream of tarter until frothy, then added 1/2 package of light cream cheese (room temp), vanilla, 2 cups of xxx sugar and about 2/3 cup of strawberry preserves. I beat this mixture for several minutes, and it became silky and light. I tinted it with pink food coloring, and frosted a three layer fresh strawberry cake (the strawberry version of white almond sour cream wedding cake on food.com). It was fabulous, if I do say so myself. And my 14 year old niece, the birthday girl, loved it as well. The frosting was not too sweet, and held up surprisingly well, although there were no leftovers the next day. I will make this frosting, with flavor variations, again and again! ( Only change I would have made was to pur?e the strawberry preserves.)