39 whipped cream frosting ice cream Recipes

cream cheese, softened, smooth peanut butter, powdered sugar (icing), butter flavor crisco or 1 tbsp butter, softened, vanilla, real whipping cream (whipped)

cake, all purpose flour, baking powder, baking soda, salt, sugar, unsalted butter, room temperature, eggs, egg yolk, unsweetened cocoa powder , sifted, ice water, dark chocolate ganache, heavy whipping cream, light corn syrup, bittersweet chocolate, chopped, white chocolate cream, high-quality white chocolate (such as lindt or perugina), finely chopped, chilled heavy whipping cream, divided, pure peppermint extract, peppermint frosting, sugar, water, egg whites, light corn syrup, pure peppermint extract, bittersweet chocolate curls

all-purpose flour, baking powder, baking soda, salt, sugar, unsalted butter, room temperature, eggs, egg yolk, unsweetened cocoa powder , sifted, ice water, heavy whipping cream, light corn syrup, bittersweet chocolate, chopped, high-quality white chocolate, finely chopped (such as lindt or perugina), chilled heavy whipping cream, divided, pure peppermint extract, sugar, water, egg whites, light corn syrup, pure peppermint extract, bittersweet chocolate curls

heavy cream (35%, whipping cream), icing sugar, sifted to remove any lumps, unsweetened cocoa powder, sifted to remove any lumps, instant coffee granules

tray of brownies with or without frosting ., cool whip (or 4 cups of whipped heavy cream), ingredients, brownies with walnuts, chocolate chips, marshmallows (if you like rocky road ice cream, add walnuts and !)

crisco shortening (white only ), salt, vanilla, icing sugar (sifted), heavy whipping cream (unwhipped)

cold whipping cream (250 ml - 35 %), icing sugar (50 ml), cold coffee (sweetened or not. it s your choice. -250 ml), scoops coffee ice cream, toasted slivered almonds (optional)

butter or 1 cup margarine, softened, sugar, eggs, vanilla, divided, flour, cocoa, baking soda, baking powder, salt, water, whipping cream, icing sugar, buttercream frosting , of your choice

cream cheese, softened, icing sugar, canned pumpkin puree, pumpkin puree, honey, allspice (use a 1/4 teaspoon), whipping cream (unwhipped)

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

all-purpose flour, baking powder, baking soda, salt, sugar, unsalted butter, room temperature, eggs, egg yolk, unsweetened cocoa powder , sifted, ice water, heavy whipping cream, light corn syrup, bittersweet chocolate, chopped, high-quality white chocolate, finely chopped (such as lindt or perugina), chilled heavy whipping cream, divided, pure peppermint extract, sugar, water, egg whites, light corn syrup, pure peppermint extract, bittersweet chocolate curls

all-purpose flour, baking soda, ginger, salt, egg, pure maple syrup, sour cream, melted butter or 4 tbsp bacon fat, icing sugar , sifted, soft butter, maple syrup, sour cream or 1 tbsp whipping cream

butter, sugar (can use 1 cup white and 1 cup light brown sugar), eggs, vanilla, flour, baking soda, salt, cinnamon, nutmeg, granny smith apples, peeled, cored and sliced, toasted walnuts, chopped, butter (no subs!), cream cheese, softened, vanilla, whipping cream, icing sugar

pecan shortbread cookie crumbs, butter or margarine, melted, coarsely crushed english toffee-flavored candy bars, coffee ice cream, slightly softened, coconut-pecan frosting, garnishes: frozen whipped topping (thawed), flaked coconut , pecans

unsalted butter, softened, light brown sugar , firmly packed, granulated sugar, eggs, all-purpose flour, salt, baking soda, half and half, vanilla, banana (peeled and mashed ), pecans, chopped (i like to hand chop, better flavor), frosting / glaze, unsalted butter, melted, light brown sugar , firmly packed, granulated sugar, whipping (heavy ) cream, vanilla

cake batter, butter, sugar, cream cheese, all-purpose flour , sifted, eggs, vanilla extract, baking powder, salt, buttermilk, cream together sugar , butter and cream cheese, add eggs, blending well after each egg. blend flour , baking powder, and, salt alternately with buttermilk, blend in vanilla extract. pour, into three prepared cake pans. bake in a preheated oven at 350, degrees for 30 minutes or till toothpick come out clean. turn, layer out of pans to cool completely before frosting., cream cheese filling;( optional,but very good !), sugar, cream cheese, vanilla extract, blend cream cheese and sugar together well then add vanilla, caramel frosting, butter, brown sugar, whipping cream, powdered sugar, vanilla extract, melt butter in saucepan , add brown sugar, cook over low heat, stirring constantly , until sugar dissolves.(do not boil). remove, heat, stir in whipping cream . and powdered sugar and, vanilla. beat at high speed with electric mixture until frosting, is spreading consistency, (can double recipe ), note -can make cake in tube pan and use icing on top