Today I want to share a whipped cream frosting, along with my white cake recipe. Kay sent me this whipped cream frosting recipe, I did modify it a bit but I give full credit to her. First of all, who loves whipping cream, raise your hand! I can imagine many hands waving out there.
When I have a piece of pie, I will admit I probably put way too much whipping cream on it, but I love it! As a grandma, I confess I let my grandkids squirt the cans of whipping cream straight from the can into their mouths. Yes, we are careful not to leave any bacteria on the tip of the can. Just giving you the heads up here.
This whipped cream frosting is rich and creamy, not too sweet, just perfect for any cake, cupcake, or slice of your favorite pie.
In case you missed my post, Coconut Cake Recipe
Whipped Cream Frosting
Kitchen Items You May Need:
- Stand or Hand Mixer
- Measuring Cups
- Measuring Spoons
- Bundt Pan (if you make my white cake)
- Cake Plate (if you make my white cake)
- Meringue Powder
- Clear Vanilla Extract
Whipped Cream Frosting
Step One: Gather Ingredients
I like to gather my ingredients so I’m ready to make the recipe.
Step Two: Mix Cream Cheese & Sugar
Grab a bowl and cream the softened cream cheese and the sugar together until well-blended.
Step Three: Make Sure They’re Fully Creamed
There is so little to cream together, but it works great!
Step Four: Add Vanilla, Meringue, & Whipping Cream
Add the vanilla extract, meringue powder, and whipping cream to the bowl.
Beat the mixture until stiff peaks form.
Whipped Cream Frosting Recipe
- 2 -ounces of cream cheese, at room temperature
- 1/2 cup of white granulated sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons meringue powder
- 2 cups heavy whipping cream
1. Grab a bowl and cream the softened cream cheese and the sugar together until well-blended.
2. Add the vanilla extract, meringue powder, and whipping cream to the bowl.
3. Beat the mixture until stiff peaks form.
Chocolate Whipped Cream Frosting (add 3 tablespoons RICH Dark Cocoa to the recipe).
White Cake Recipe
Preheat the oven to (350°F) = (176°C). Gather the ingredients so you’re ready to make the white cake recipe. This cake is so moist and fluffy, it’s the perfect birthday cake, or a cake to take to any party. Please note, with the price of eggs, I didn’t separate the yolk to make the cake white. It’s a white cake with yellow coloring from the egg yolks, such is life.
Place everything but the chocolate chips into the mixer bowl.
Blend until completely mixed, about 1-2 minutes.
Fold in the chocolate chips. I love using the mini ones, yes I stock up on them. I love sweets and this cake is so darn moist I make it more often than I should.
Grease a Bundt pan and scoop the mixture into the Bundt pan.
Bake for 50 minutes, or until a toothpick comes out clean.
Wait for about 5-10 minutes before inverting the baked cake onto a parchment paper-lined dinner plate. I freeze the cake overnight, or until I need it for a party.
On the day of the party, I remove the frozen cake and place it on the platter I’ll use to serve it. Remove the parchment paper and cover the cake with plastic wrap until partially thawed and ready to frost and serve.
- 1 package Duncan Hine's White cake mix (my favorite brand)
- 1 package 5 to 5.9-ounce INSTANT vanilla pudding
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 eggs
- 3/4 cup mini or regular white chocolate chips
Preheat the oven to (350°F) = (176°C).
1. Place everything but the chocolate chips into the mixer bowl.
2. Blend until completely mixed, about 1-2 minutes.
3. Fold in the chocolate chips.
4. Grease a Bundt pan and scoop the mixture into the Bundt pan.
5. Bake for 50 minutes, or until a toothpick comes out clean.
6. Wait for about 5-10 minutes before inverting the baked cake onto a parchment paper-lined dinner plate.
7. I freeze the cake overnight, or until I need it for a party.
8. On the day of the party I remove the frozen cake and place it on the platter I'll use to serve it.
9. Remove the parchment paper and cover the cake with plastic wrap until partially thawed and ready to frost and serve.
How do I store the cake after making it?
Because I frosted this cake with a whipping cream frosting, I store the cake covered in the refrigerator.
Can I freeze some of the cake after frosting it?
Absolutely, cut the pieces into serving size sections and place them in plastic wrap inside of an airtight container in the freezer. Thaw a piece or two in the refrigerator when you feel like a slice of cake. Store up to 2 months in the freezer.
What ingredient makes a cake moist and fluffy?
When you cream butter and sugar together, butter holds the air in during the creaming process, and the butter traps that air. While baking, that air expands and produces the perfect fluffy cake. The sour cream substitutes for the butter with the cake mix to make it fluffy.
What ice cream would you suggest serving with this cake?
My all-time favorite ice cream to go with cake is vanilla bean, you can’t go wrong with that flavor. Mark is a real chocolate fan, so we often purchase Rocky Road, Chocolate Brownie, or our newfound flavor, Death By Chocolate.
Here again, I sure hope you try making this moist white cake and Kay’s Whipped Cream frosting. It is so good, I think this will be my new favorite frosting! Add some strawberries or raspberries and we’re set. Please keep stocking up, we must, things are becoming scarce where I live. May God Bless this world, Linda