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Frosting - from the comments: I've always called this Ice Cream Frosting and used it on my red velvet cake, too You have to beat butter,add powdered sugar and beat longer, then add the flour paste and vanilla and beat even longer. Sooooo good! PS Keep it in the refrigerator in very warm climates or it will melt.

Stabilized whipped cream frosting - ever wonder how bakeries use real whipped cream but it doesn't fall apart? This is how. * I just add 1 tablespoon instant pudding per 1 cup heavy cream and whip. It will hold forever.

whipped coconut cream frosting

Stabilized Whipped Cream Frosting ~ Ever wonder how bakeries and restaurants can keep their whipped cream frosting so beautiful and firm throughout the day? Tthis is how...

Stabilized Whipped Cream Frosting... 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

Stabilized whipped cream that lasts for one week. Pies can be topped in advance and it holds it's shape.

angel food with chocolate whipped cream by the little red house, via Flickr

Strawberry Whipped Cream frosting: 1 cup heavy whipping cream- 1/3 cup sugar- 4 tbsp food processed strawberries (take some fresh strawberries, wash them, remove the stems, put in a food processor or blender until thick liquid)

Blueberry Whipped Cream Frosting: 1c heavy whipping cream, 4oz cream cheese [full fat], 1/2c blueberries, 6T raw honey

"To die for!!" Ms. Humble's Whipped Cream Cheese Frosting 16oz cream cheese, room temperature 1 1/2 cup powdered sugar 1 teaspoon vanilla 1 cup heavy cream, cold.