Whipped Cream Frosting

I use this whipped cream on cream pies and cakes, when I want to have the finished product as something to look at and not just consume immediately.  If I'm not making a show of it, I just use my isi whipped cream dispenser (like they use at Starbucks) with simple cream and a little powdered sugar. That way, I don't have to cover the whole pie with whipped cream at one time. I will just dispense it on each serving.

Stabilized Whipped Cream Frosting
     --adapted from cdkitchen

Ingredients:

• 1/2 tsp unflavored gelatin powder
• 2 tbsp cold water
• 1 cup whipping cream (regular or heavy--I always use heavy cream)
• 2 tbsp confectioner's sugar

Instructions:
1. Sprinkle gelatin over cold water in small bowl to soften. 
2. Scald 2 tablespoon of the cream (this means you put the cream in a pan and bring it to a simmer on the stove); pour over gelatin, stirring till dissolved.
3. Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth. 
4. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream and sugar just until soft peaks form; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice. Whip until stiff peaks start to form, but be careful not to over beat. You will probably only need to whip it another 10-20 seconds before it's done.

Fills and frosts top of 2 8" or 9" cake layers; or frosts 10" angel
cake or spongecake. Tops one standard 9" pie with some left over to enjoy from a spoon.  Stands up well, even in warm weather. Keep leftover frosting and any product topped with it in the refrigerator until ready to eat.
Recipe is easily doubled.

You can also make flavored stabilized whipped cream frosting by using flavored gelatin powder. Click here for that little experiment.

Banana Cake with Banana Cream Cheese Frosting

From the Cake Doctor

• Solid vegetable shortening
• Flour
• 1 package (18 1/4 ounces) plain yellow cake mix
• 1/2 cup packed light brown sugar
• 1 teaspoon cinnamon
• 2 ripe medium-size bananas, mashed (about 1 cup)
• 1/2 cup vegetable oil
• 3 large eggs
• 2 teaspoons créme de banane liqueur, optional

Banana Cream Cheese Frosting Time: 5 minutes
Yield: 1 1/2 cups.

• 4 ounces cream cheese, at room temperature
• 4 tablespoons ( 1/2 stick) butter, at room temperature
• 1 3/8 cups confectioners' sugar
• 3 to 4 drops LorAnn banana creme flavor, or 1/2 teaspoon imitation banana flavor

Banana Cake

1. Heat oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan with shortening, and dust with flour. Shake out excess flour.
2. Place cake mix, brown sugar and cinnamon in a large mixing bowl. Add mashed bananas, 1 cup water, oil, eggs and, if desired, liqueur. Blend with an electric mixer on low speed 1 minute. Stop mixer and scrape down side of bowl with rubber spatula. Beat 2 minutes at medium speed until well blended, scraping side again if needed. Pour into prepared pan, and place on center rack of oven.
3. Bake until top is lightly browned and a toothpick inserted in center comes out clean, about 40 minutes. Remove from oven, and cool on a wire rack.

Banana Cream Cheese Frosting

1. Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined. Add confectioners' sugar a bit at a time, and blend on low speed until well incorporated, 1 minute. Add flavoring, and blend at medium speed until fluffy, 1 minute more.
2. Use at once to frost top of cake.

Kittencal's no refrig required Chocolate Frosting

A frosting just like the bakeries use on their cakes and there is no refrigeration required--it may be kept for 3 months covered in the refrigerator just bring to room temperature before using. Recipe yields 8 cups of frosting. You will love this!


8 cups (change servings and units)



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Ingredients

2 cups shortening

1/2 cup non-dairy powdered coffee creamer (such as Coffee Mate)

1/2 teaspoon almond extract (can use more to taste)

1/4-1/2 teaspoon vanilla



1 (32 ounce) package confectioners' sugar, sifted

1/2-3/4 cup water

food coloring, use color of choice



Directions

1In a large mixing bowl beat the shortening creamer and extracts.

2Gradually beat in the confectioners sugar.

3Add in enough water (starting with almost 1/2 cup) until frosting reaches desired consistency.

4Add in food coloring until the desired shade is achieved.

Questions about this recipe?



What a great recipe. Foolproof. I went with 6 T dutched cocoa powder, and I lightened the calorie load just a smidge by Splenda for baking (1 c) and nonfat dry milk (1/3 c) for a chunk of the powdered sugar. I also used fat free half and half, and went with half butter, half non-hydrogenated shortening. This went together so quickly in my food processor! I now have a beautiful tub of glossy, smooth, thick frosting which will go perfectly with Graybert's Chocolate Zucchini Cake Chocolate Zucchini Cake. Thanks for posting! — posted Dec 28, 2004 UPDATED: I've now made this a second time and once again it's excellent. I forgot to mention last time that I added 1 T corn syrup in order to achieve a glossy finish. It's so smooth, rich, and creamy, even with fat free milk