Whipped Cream Frosting- Do you Need a fluffy, light frosting that holds its shape well? Look no further than this whipped cream frosting recipe! Made with just 3 simple ingredients. It’s more stable than regular whipped cream and is perfect for any make-ahead dessert!

I’m so happy to finally be sharing this whipped cream frosting with you today! 

Ingredients of Whipped Cream Frosting –

• 8 ounces cream cheese*
• 1 cup powdered sugar
• 2 3/4 cups heavy cream, cold
• 1 teaspoon vanilla extract (optional)

Instructions of Whipped Cream Frosting–

Place the cream cheese and powdered sugar in a large bowl and beat on medium speed until smooth.

Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.

When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.

Fold in the vanilla extract, if using.

Credit: khoobsuratworld

Ingredients:

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/2 cup sugar
• 3 eggs
• 1 cup sour cream
• 2 teaspoons vanilla
• 1 1/4 cups milk
• 5 ounces bittersweet chocolate, melted and cooled
• 1 cup creamy peanut butter

Peanut Butter Glaze:

• 1 1/4 cups powdered sugar
• 1/3 cup creamy peanut butter
• 4-5 tablespoons half & half (or enough to achieve a thick drizzling consistency)

Method-

Begin by preheating your oven to 350 degrees F. Then grease and flour a 10-inch bundt pan. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Then, in a stand mixer (or large bowl and hand mixer) beat butter on a medium speed for one minute. Slowly add the sugar and beat until combined. (About four minutes.) Next, slowly add the eggs, one at a time. Scrape the bowl as necessary. Beat in sour cream and vanilla

Once incorporated, add the flour mixture and milk alternatively until just combined.

Transfer half of the batter (3 1/2 cups) to a medium bowl. Then, stir in the melted chocolate. Stir the peanut butter into the other half of the batter.

Using a separate spoon for each batter, alternatively, drop spoonfuls of the chocolate and peanut butter into your pan. Use a knife or spatula to swirl the batter together. Do not over mix. (Fill your pan 3/4 of the way full. If batter remains, use it in another smaller pan or for cupcakes.)

Bake for 60 minutes or until a toothpick comes out clean. Cool the cake in the pan for 15 minutes. Then, remove from the pan to continue cooling.

In the meantime, make your peanut butter glaze. In a bowl with an electric mixer, combine the powdered sugar, peanut butter, and enough half & half to create a thick drizzle.

When your cake is cooled, drizzle with peanut butter glaze

Credit: inspired by charm

Ingredients:

For the cake:

• 2 1/3 cups (290g) Flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) Butter, softened
• 1/2 cup (120ml) Oil
• 1½ cups (300g) Sugar
• 3 Eggs
• 1 cup (240ml) Buttermilk (more if needed)
• 1 tablespoon Vanilla extract

For the frosting:

• 2/3 cup (150g) Butter, softened
• 1/2 cup (120ml) Heavy cream, cold
• 1¼ cups (160g) Icing sugar
• 2 teaspoons Vanilla extract
• 1¾ cups (400g) Cream cheese

Decoration:

• Confetti sprinkles

Directions:

Make the cake:

Preheat oven to 350F (175C).

Line two 8-inch (20cm) round cake pans with parchment paper and grease bottom and sides.

In one bowl, sift flour, baking powder, baking soda, add salt, stir and set aside.

In a large bowl cream together butter and sugar.

Then add eggs, one at a time, beating until combined after each addition. Add oil, vanilla extract, and beat until incorporated.

Alternate adding flour mixture and buttermilk, beginning by adding 1/2 of the flour mixture, then 1/2 of the buttermilk.

Then repeat this process.

Beat until fully incorporating after each addition.

Divide the batter between prepared pans.

Bake for about 40 minutes, until a toothpick inserted into the center, comes out clean.

Allow the cakes to cool for 5-10 minutes in the pan, then release from the pan and let cool completely on a wire rack.

Make the frosting:

In a large bowl, beat cream cheese and butter until smooth.

Add powdered sugar and vanilla extract.

Beat until smooth and creamy.

In a separate bowl beat heavy cream to stiff peaks.

Then fold into the cream cheese mixture

Assembly:

Place one cake layer flat side down.

Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up.

Spread evenly the frosting on top and sides of the cake. Decorate the edges of the cake with sprinkles.

Refrigerate for at least 2 hours before serving.

Credit: khoobsuratworld

Ingredients-

• For the Dough
• 1 kg plain flour
• 2 tsp baking powder
• 500 g cold butter, diced
• Pinch of salt
• ½ cup iced water (you might not use all)

For the filling-

• 2 potatoes medium size, peeled and diced
• 2 carrots medium size, peeled and diced
• 500 g minced beef
• 1 onion, peeled and diced
• 1 tsp thyme
• Salt to taste (you can swap for chicken cubes if you prefer)
• 2 tbsp plain flour
• 1 cup chicken stock or water
• 1 tsp chili flakes (optional)

For the egg wash
2 egg yolks mixed with 1 tbsp water

Method

Place a frying pan over medium heat and add the minced beef and onion. Cook till the beef is browned all through and the onions are soft. Add the carrots, potatoes, thyme, salt, water, flour, and chili flakes.

Stir to combine and cover till the potatoes and carrots are soft and the mixture is thick, stirring occasionally.

Remove from heat and cool completely.

Combine the flour, baking powder, and salt in a bowl. Using your finger, rub the diced butter into the flour till it resembles crumbs.

Add the iced water a little at a time and mix till a dough is formed. Wrap in clingfilm and chill in the fridge for 30mins.

Combine the egg and water together in a bowl to make the egg wash.

To make shape the meat pies, knead the dough a bit so that it can be pliable because you don’t want the dough to break when folding it. Roll out into a flat triangle and cut out round shapes.

Using a knife, make cuts to the dough but not all the way through. Brush the dough with some egg wash and scoop the filling to the un-cut side of the dough.

Carefully roll the dough up from the side that has the filling sealing to encase the filling in the dough. Seal the ends and bend the pie dough to give a “C” shape. Brush the egg wash over all the pies. Bake for 35mins or till golden brown at 180C
Enjoy!

Credit: phisayo Ade

Ingredients:

2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)

1/2 cup corn (I use frozen straight from the freezer)
2 to 3 garlic cloves, finely minced or pressed
1/2 teaspoon ground ginger
3 large eggs, lightly beaten
4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
2 to 3 green onions, trimmed and sliced into thin rounds
3 to 4 tablespoons low-sodium soy sauce
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Directions:

To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.

Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.

Add the garlic, ginger, and cook for 1 minute, stir intermittently.

Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.

Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

Enjoy !

Credit: cosmohost

Ingredients:
Sponge cake:

• 6 eggs
• 300 g sugar (10.5 oz)
• 1 sachet vanilla sugar (1 tbs vanilla extract)
• 300 g flour (10.5 oz)
• 2 tsp baking powder
• 300 g ready caramel – applied in the end (10.5 oz)

Milk dressing:

• 1 liter of milk or 4 cups (3.5% fat)
• 750 ml whipping cream (unwhipped heavy cream) (3 cups)
• 250 ml of condensed (coffee) milk (10% fat) (1 cup)

Preparation:

1. Beat egg whites with sugar until firm add egg yolks one at a time and continue to mix to unite mixture.
2. Add the flour together with baking powder and mix with a large spoon or whisk.
3. Pour the mixture in a pan coated with butter and flour (35x20x6).
4. Place to bake in preheated oven at 200 C (390 F) for the first 10 minutes, then reduce temperature to 180 C (356 F) and bake for 20 minutes.
5. Allow to cool (but not too much, it should be lukewarm). Make holes using a toothpick all over the sponge cake.
6. In a meanwhile mix all types of milk with a spoon. All should be previously left at room temperature.
7. Flip lukewarm cake on a towel and put half of the mixed milk in the baking tray. Then put the inverted cake in the pan and pour over the remaining milk.
8. Leave to soak milk around 2 hours. Then cut in cubes, cover with foil and put in the refrigerator for several hours to cool well.
9. Top with liquid caramel.

If you want to prepare homemade caramel, there you go.

Ingredients:

• 200 g sugar (a little less than 1 cup)
• 200 ml heavy cream
• 20 g butter (1 tbs)
• a pinch of salt

Preparation:

1. Heat sugar and water on a medium heat until sugar is completely melted and caramelized. It’s very important not to add the other ingredients until sugar becomes reddish glassy and lump-free.
2. Remove from heat and add butter. Stir, return to heat and add previously warmed cream and a pinch of salt. Mix well and leave to simmer on medium heat for about 5 minutes.
3. Density and color of the caramel will depend on the length of cooking and the cooking temperature. If you cook it longer, you’ll get denser and darker caramel.

Picture Credit: Kuzhinadiakos

One of our family favorites

••Crockpot Garlic Parmesan Chicken Pasta••

Ingredients:
•1 (12 oz.) Bottle of Buffalo Wild Wings Parmesan Garlic Sauce
•2 lbs Boneless Skinless Chicken Breasts
•1 cup Milk
•8 oz. Cream Cheese, (Cut into Blocks)
•1 cup Shredded Parmesan Cheese
•12 oz. Pasta

Instructions:
•Place chicken in bottom of crockpot. Pour entire bottle of Parmesan Garlic Sauce over chicken.
•Fill Parmesan Garlic Sauce Bottle with milk and shake.
•Add milk and remaining sauce to crockpot.
•Add cream cheese cut into blocks.
•Add parmesan cheese and stir everything together to combine and coat chicken.
•Cook on low for 3-4 hours or high for 2-3 hours.
•Shred Chicken with two forks and return to crockpot, mix to combine in sauce.
•Cook pasta according to package and pour pasta into crockpot. Stir to combine and serve!

Credit: susanrecipe

For the crust:

• 200g (7oz) biscuits
• 1/3 cup + 1 tsp (80g) butter, melted

For the filling:

• 300g (10.5oz) blueberries, fresh or frozen
• 2 tablespoons (25g) Sugar
• 2 cups (450g) Cream cheese
• 2/3 cup (160ml) Heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 cup (125g) Powdered sugar or less if your blueberries are very sweet
• 10g Gelatin powder
• 50ml Coldwater
• 7g gelatin powder + 35ml cold water
• 180g (6.5oz) blueberries, fresh or frozen
• 2 tablespoons (25g) sugar
• 70ml water

Directions:

1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.

2. In a small saucepan, heat blueberries, lemon juice, and sugar. until sugar is dissolved and the berries softened. Blend until smooth. Let cool.

3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.

4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract, and beat to soft peaks. Add chilled blueberry mixture and mix until smooth.

5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.

6. Pour into the springform pan, spread evenly. Freeze for 1 hour while making the topping.

7. Blueberry jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small saucepan place 180g blueberries, water, and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolved. Remove from heat, blend until smooth. Add bloomed gelatin and stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.

8. Refrigerate the cake overnight.

Credit: khoobsuratworld

Ingredients:

3 7-ounce packages cream cheese room temperature

1 cup – 3 sticks – unsalted butter room temperature

3 cups powdered sugar

1/3 cup seedlessstrawberry jam

3/4 cup chilled heavy whipping creamcake

4 cups cake flour

3/4 tsp salt

1/3 tsp baking powder

1/3 tsp baking soda

4 cups sugar

1 cup – 2 sticks – unsalted butter, room temperature

8 large eggs

2 tablespoons vanilla extract

1 cup sour cream

5 tablespoons plus 

1/3 cup seedless strawberry jam

2 1/4 pounds strawberries hulled sliced – about 

5 cups – divided

Method

frosting – using electric mixer beat cream cheese and butter in a large bowl until smooth stopping to scrape down sides of bowl beat in sugar and jam beat cream in medium bowl until peaks form fold whipped cream into frosting cover and chill until firm enough to spread  – about 2 hours -cake-  preheat oven to 320 butter and flour two 10 – inch cake pans with 3 inch high sides sift flour salt baking powder and baking soda into medium bowl using electric mixer beat sugar and butter until fluffy add eggs 1 at a time beating to blend after each addition beat in vanilla add sour cream beat 35 seconds add flour mixture in three additions beating to blend in between each addition divide batter between prepared pans bake cakes until tester inserted comes out clean about 40 minutes cool in pans on rack about 15 minutes run small sharp knife around pan sides then turn out cakes onto racks and cool completely using a large serrated knife cut each cake horizontally in half place one cake half cut side up on cake plate spread 3 tablespoons of strawberry jam over then 3 – 4 cups frosting Top with 3 – 4 cup sliced berries arranging in a single layer repeat two more times with cake layer jam frosting and berries top with remaining cake layer cut side down spread 3 cups frosting over top and sides of cake to coat completely spread remaining frosting over top and sides of cake stir remaining 1-3 cup jam to loosen spoon teaspoonfuls on to top and sides of cake then use back of spoon to swirl jam decoratively into frosting can be made 7 hours ahead cover with cake dome and refrigeratei added a few drops of red food coloring to make the frosting pinker also I omitted the jam swirled into frosting on the outside of cake.

Credit: cooking-all

• 

INGREDIENTS

FOR THE CAKE:
1 ½ cups (285g) granulated sugar
½ cup (118 ml) vegetable oil
3 large eggs
1 tablespoon (15 ml) pure vanilla extract
½ cup (118 ml) light sour cream
2 cups (280g) all-purpose flour
½ cup (55 g) natural unsweetened cocoa powder
1 tablespoon (5g) espresso powder (optional)
2 ½ teaspoons (9 g) baking powder
½ teaspoon (2 g) baking soda
1 teaspoon (5 g) salt
1 ¼ cup (355 ml) coffee

FOR THE FROSTING:
3 cups (689g) unsalted butter
1 ½ cups (167g) cocoa powder (natural unsweetened or dutch processed)
9–10 (1171 g) cups powdered sugar
3–4 tablespoons (44-58ml) heavy whipping cream
1 tablespoons (15ml) Rodelle pure vanilla extract
Pinch of salt

FOR THE GANACHE:
2 ounces (56g) dark chocolate
6 tablespoons (88ml) heavy whipping cream

INSTRUCTIONS

FOR THE CAKE:
Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare the bake even stripes if desired.
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
In a separate bowl, sift together the dry ingredients. Alternate half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

FOR THE FROSTING:
Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.
Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Add pinch of salt as needed. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.
Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1/2 tablespoon at a time.

FOR THE CHOCOLATE GANACHE:
In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.

TO ASSEMBLE THIS CAKE:
Level the cake layer by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.
Use you offset spatula to press any excess frosting onto the edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge. Refrigerate the cake for 15-20 minutes.
Use a spoon or piping bag to drizzle the ganache along the edges of the cake. All the ganache to set completely. To pipe the rosettes on top, use a large piping bag, fill the piping bag with the remaining frosting and pipe the boarder of the cake.

CREDIT: CANFEITARIA BRASIL