Whipped cream frosting is one of the lightest cake icings you can make. Most bakers tend to have a frosting recipe of choice and often try different recipes until they find one that they like best. Hopefully, this one becomes your new favorite whipped cream frosting recipe. It incorporates whipping cream and other ingredients such as butter and sugar into a vanilla-flavored masterpiece.
Making Whipped Cream Frosting
Some other icing recipes rely on cream cheese while others do not use the vegetable shortening included in this recipe. Others can be whisked by hand or beaten with hand mixers. Other varieties can be made by shaking it in a jar or using a stand mixer. Depending on the ingredients, it can last several days or weeks in a refrigerator, or others are best used the day they are made.
When you whip whipping cream, it will go from a liquid into a bowl of fluffy frosting in just a few minutes. When you buy whipping cream at the store, it has a milk fat content of between 30 percent and 35 percent. Heavy cream, on the other hand, has more milkfat content (about one percent higher) so it can also be made into whipped cream. Making whipped cream won't work if you try to make it from milk, though, as the milk does not have enough fat in it to create the cream texture.
Whipping cream changes consistency from liquid to cream due to the fat in the cream. Once whisked, shaken or beaten, the fat molecules combine together and create air pockets. That eventually makes a stable structure and it transforms into a creamy texture. (Make sure not to whip whipping cream too long...you can break the fats apart again and create butter.)
Try preparing this recipe and see how you like it. Taste it and store the frosting so you can see if this works for you. It can keep for several weeks in the refrigerator, making it an ideal icing if you need something that does not go bad in a day or two.
- 2/3 cups white vegetable shortening
- 1/3 cup butter, softened
- 1 pound powdered sugar, sifted
- 1/4 cup heavy or whipping cream
- 1 teaspoon clear vanilla
- In a bowl, cream the shortening and butter together. To do that, slice the butter or shortening into 1/4-inch pieces, and place them into the mixing bowl. Use a hand creamer or your beater to combine both of the ingredients.
- To the same bowl, slowly add powdered sugar. Combine it completely into the mixture.
- Next, slowly add cream and vanilla.
- Beat everything on high for about five minutes until even.