Whipped cream frosting is one of the lightest cake icings you can make. Most bakers tend to have a frosting recipe of choice and try different recipes until they find one that they like best. 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 to 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.
- 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.