Whipped Cream Frosting

This is the best way to have gorgeous flowers, even in the fall!

Texas isn’t known for its rainfall, but recently the rain has literally helped to wash in our fall season. It has kept me indoors as well, BUT it has also gotten me into a crafty, creative mood. As I type, I hear the quiet hum of the fan in front of my fall pumpkin craft project that is currently sitting in drying mode.  I have to wait for that, so I stood in my kitchen trying to decide what I could share with you this week. I remembered a conversation I had with my baby sister the other day about her dislike of buttercream frosting.

Wait…what??

Yes, you heard correctly. She doesn’t care for buttercream frosting. The doctor said she was normal and of sound mind, so we resolved to leave her alone in her odd preferences. *insert giggles here* and let’s move on.

In all fairness, I would think there are undoubtedly some others out there who prefer lighter, more airy frostings! After all, goodies do sometimes require a frosting to have a fluffier presence.

Well, it got me on a quest to pull out a few recipes for frostings that are not of the usual buttercream variety. I sought out a great recipe I wrote down from one of my searches online a while back for The Best Whipped Cream Frosting.

This is a very easy, delicious, whipped frosting that is perfect! It is great for decorating both cakes and cupcakes, as the consistency is sturdy enough to hold it’s shape!

For best results, and as the recipe suggested, I did use a stainless-steel bowl that had been chilled in the freezer for at least an hour prior to making the frosting. I added the whipping cream to the chilled bowl of my electric mixer and used the whisk attachment. (A hand mixer with a whisk attachment is fine to use as well.) Whip for a few minutes until you see peaks form, then alternate adding the pudding mix and the powdered sugar, as you continue mixing. The frosting will thicken quickly. If the consistency is too thick, you can thin it down with milk, 1 tsp. at a time. (A note about the pudding:  White Chocolate Pudding Mix was used so the frosting would stay white and whipped cream-like, but you can tint your frosting using gel paste coloring (not liquid coloring) to keep the consistency intact.) The easiest food coloring system I have found to-date would be the Color Right Food Coloring System by Wilton. This system is super simple to use with the included mixology menu. It helps me to perfectly mix the exact color I need!

This frosting recipe should make enough for a 9″ x 13″ single layer cake or an 8″ two-layer cake.  Or, it should be enough to frost 15-18 cupcakes with a swirl or rosette, depending on the size of each swirl or rosette.

 INGREDIENTS:

• 2 c. (1 pint) Heavy Whipping Cream
• 1 Small Box (3.3 oz.) White Chocolate Instant Pudding Mix
• 1/3 c. of Powdered Sugar

DIRECTIONS:

1. For best results, put the bowl (stainless steel is the best) you will be using to make the frosting in freezer for at least an hour prior to making the frosting.
2. Add the whipping cream to the cold bowl.
3. Using a mixer, whip for a few minutes until peaks form.
4. Alternate adding the pudding mix and the powdered sugar and continue mixing.
5. Watch the frosting carefully, as it will set up fast.
6. If consistency is too thick, add a milk 1 teaspoon at a time while still mixing.