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Results 51 - 60 of 220 for whip cream frosting
Put all in a bowl and beat 5 to 10 minutes. Will be curdled at first but then turns out like real whipped cream. Freezes well.
Cook together all but butter and cream. Cook over hot water. ... add butter. Cool. Whip cream until stiff. Fold cooled ... refrigerated. Can be frozen.
Make a thick sauce from cooking: Cool. In mixer, beat for 4 minutes: Add cooled paste and 3 teaspoons vanilla. Beat for 4 minutes.
Mix above well, cook until thick, cool well. Whip good. Add 2 teaspoons vanilla and add #1 and whip together.
Beat butter and Crisco until fluffy. Add 1 cup sugar and milk and vanilla; beat until resembles whipped cream texture.
Cook flour and milk until thick and cool. Beat other ingredients until smooth and add milk and flour mixture (cooled first). Continue ...
Boil flour and milk until thick, then cool. Cream butter, sugar, salt, and vanilla. ... mixture, beat until fluffy. Add powdered sugar and beat.
Cool beaters and bowl. Beat cream with sugar and salt until stiff peaks form. Fold in vanilla. Keep cake refrigerated once frosted.
Add all ingredients in medium bowl and whip for 7 minutes. Be sure you whip it the full 7 minutes. Makes enough for a layer cake or 24 cupcakes.
Cream Crisco, sugar and salt. Add warm milk ... Keep beating for about 10 minutes at high speed after all milk has been added. Stir in vanilla.
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