uaespot.blogg.se - Cool whip cream cheese frosting recipe

Turn the mixer back on for just a few revolutions.Fold the mixture a couple of times with a spoon to make sure you have all the pudding mix off the bottom of the bowl.

Also, check to make sure the pudding hasn’t clumped on the bottom of the bowl.

When the frosting starts to come together, stop the mixer and scrape down the sides.

(A note about the pudding: We used White Chocolate Pudding Mix so the frosting would stay white and whipped cream-like but you can also use Vanilla Pudding or Cheesecake Pudding.) Lower to a slow speed and continue to mix the whipping cream and the pudding. Start on low and whip using the whisk attachment just until the sugar is incorporated (about 20 seconds.) Then kick the mixer up to high and continue to mix until soft peaks form (about another minute.) Add the heavy whipping cream to the cold bowl.

For best results, put the bowl (stainless steel is the best but glass will work too) you will be using to make the frosting in the freezer for at least an hour prior to making the frosting.

If you are frosting a layered cake, you will probably need two batches of frosting. If you swirl on the frosting with a pastry bag as we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. Our recipe should make enough The Best Whipped Cream Frosting to cover a 9″ x 13″ sheet cake. How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. That will disappear as the pudding dissolves fully. When you first taste it might be a little grainy from the pudding mix. This is what your Whipped Cream Frosting should look like, light and fluffy. It will still taste great but it will lose some of the airiness! If the frosting gets too thick add a little bit of milk 1 teaspoon at a time. DO NOT OVER MIX or you will end up with a frosting with more of a pudding consistency. Step 6: Turn the mixer back on for just a few revolutions. Step 5: When the frosting starts to come together, stop the mixer and scrape down the sides. Different brands have different-sized “small” boxes.

(A note about the pudding: We used White Chocolate Pudding Mix so the frosting would stay white and whipped cream-like but you can also use Vanilla Pudding or Cheesecake Pudding.). Step 4: Add the White Chocolate Pudding mix. Step 3: Then kick the mixer up to high and continue to mix until soft peaks form (about another minute.) Start on low and whip using the whisk attachment just until the sugar is incorporated (about 20 seconds.) Step 1: For best results, put the bowl (stainless steel is the best but glass will work too) you will be using to make the frosting in the freezer for at least an hour prior to making the frosting.