THE BEST Easy Homemade Whipped Cream Frosting | Stable whip cream for piping! // Lindsay Ann

author Lindsay Ann   4 weekly ago

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Ever make fresh whipped cream and have it weep liquid and eventually lose the air that's been whipped into it? Thomas Joseph shares his technique for achieving a stabilized whipped topping, and if well covered, will keep for up to 24 hours. Get the recipe: Subscribe for more easy and delicious recipes: --------------------------------------------------------------- Want more? Sign up to get the Everyday Food video recipe email, served daily. Get recipe emails: Want more Martha? Twitter: Facebook: Pinterest: Instagram: Google Plus: Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

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How To Make THE BEST Cut Out Sugar Cookies & Easy Hard Drying Decorating Icing // Lindsay Ann Bakes

🎀ALL-NEW VIDEOS: 🎀RECIPE BELOW OR HERE: The perfect recipe for cookie decorating. These tender, soft cookies, with crisp, clean, perfect edges, are the perfect canvas for a flood of sweet icing on top. This dough is also super versatile and can be flavored with a little espresso powder or cinnamon, lemon zest, or even sprinkles! What I love most about these, is the baked cookies freeze wonderfully so you can make ahead of time, too. They're great for a kids cookie decorating activity, perfect for the holidays and a great custom treat for any kind of celebration. What do you want to see next?! Let me know in the comments! ♡♡♡ FOLLOW ME! ♡♡♡ FACEBOOK: INSTAGRAM: PINTEREST: TWITTER: WEBSITE: GET RECIPES TO YOUR EMAIL: ♡♡♡ THE RECIPE! ♡♡♡ Cut-Out Sugar Cookies Yield: about 2 dozen cookies Ingredients Roll Out Sugar Cookies 2 3/4 all-purpose flour, spooned and leveled, add up to 1/4 cup extra if needed 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened or cold cut up into cubes 1 cup (192g) white granulated sugar 1 large egg, room temperature 2 teaspoons vanilla extract 1/2 teaspoon almond extract, optional Confetti: Add 2 tablespoons sprinkles Lemon: Add 1-2 teaspoons finely grated lemon zest plus Chocolate Chip: Replace half of sugar with brown sugar and add 1 1/2 cups mini chocolate chips Espresso: Add 2 tablespoons espresso powder Spiced: Add 1 teaspoon pumpkin pie spice Cookie Icing 1 cup powdered sugar 2-3 teaspoons milk or water 2 teaspoons corn syrup 1/4 teaspoon vanilla or almond extract food coloring, optional Directions Cookies: In a small bowl, whisk together flour, baking powder, and salt. Set aside. With an electric mixer, beat together softened butter and sugar on medium speed until smooth and combined, about 1-2 minutes. On low speed, beat in the egg and vanilla. Slowly beat in the four mixture until dough forms and is no longer sticky, adding up to 1/4 cup extra flour as necessary. Roll out dough about 1/3-1/4 inch thick, between two pieces of parchment paper to avoid sticking to your work surface. Refrigerate dough for at least 1 hour or over night. When ready to bake, remove dough from fridge. Preheat oven to 350 degrees F. Cut out shapes with a cookie cutter and transfer to a parchment or silicone lined baking sheet. Chill in the freezer for 10 minutes to firm up, so cookies hold their shape better while baking. Bake for 8-10 minutes, depending on size. Re-roll the remaining dough and continue cutting until all dough is used. Cool on baking sheet for 10 minutes before transferring to a wire rack. Store in an air tight container until ready to decorate (Up to a week at room temp, or frozen for a few months). Icing: Whisk together all ingredients until smooth and thick. Divide icing into separate bowls, if desired and add food coloring until you have reached your desired color. Transfer to a plastic ziploc bag for easy piping and snip off a tiny piece of the corner of the bag. Pipe an outline onto tops of cooled cookies. Once dry, add an additional teaspoon of milk or water to the icing to flood the rest of cookie in with icing. Decorate as desired. Let dry overnight. 🎀Find me @LindsayAnnBakes & tag YOUR creations with #LindsayAnnBakes ♡♡♡ SHOP MY FAVES ON AMAZON! ♡♡♡ Shop my favorite baking products and PINK kitchen supplies on my amazon store: ♡♡♡ ABOUT ME! ♡♡♡ Q&A WITH LINDSAY ANN: Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's "Cupcake Wars" WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the "hostess with the mostess", looking for some exciting, over-the-top recipe ideas, I've got something for everyone. 🎀 BUSINESS/COLLAB INQUIRIES: 🎀 MORE ABOUT LINDSAY ANN:

Find me @TheLindsayAnn on social media & say hi or tag YOUR re-creations!

A quick and simple alternative to the whip cream in a can, and even more light, luscious and creamy! If 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, plus my optional secret addition to make it more stable than regular whipped cream, perfect for any make-ahead dessert!

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♡♡♡ THE RECIPE! ♡♡♡
Whipped Cream Frosting

Yield: about 2 cups, enough to frost a dozen cupcakes, recipe doubles easily

2 cups (16oz/1 pint) heavy whipping cream
1/2 cup powdered (confectioners') sugar
1 teaspoon vanilla extract
optional: Dry Instant Vanilla Pudding Mix Powder (or any flavor), for a firm whipped cream to pipe decorations with, start with 2 tablespoons, adding up to a small (3.3oz) box if desired
Flavor Variations

Flavor extracts: Add 1/4-1/2 teaspoon flavor extract of your choice (coconut, almond, mint, maple, etc.)
Chocolate: Add 1/4-1/3 cup, sifted unsweetened cocoa powder
Strawberry: 34g/1.2oz pouch (about 2 cups) freeze-dried strawberries* , that have been turned into powder in a food processor or 1 cup strawberry flavored milk powder
Lemon/Orange: Add 1 tablespoon finely grated zest and 3-4 tablespoons fresh squeezed juice from the fruit, food coloring to match color of the fruit is optional
Maple/Honey: Add 1-2 tablespoons pure maple syrup or honey
Spiked: Add 1-2 tablespoons liquor
Cappuccino: Add 1 tablespoon instant espresso powder or instant coffee powder
Mocha: Add 1 tablespoon instant espresso powder or instant coffee powder and 1/4-1/3 cup, sifted unsweetened cocoa powder
Mint Chip: Add 1/4 teaspoon mint extract, 1/2 cup chopped semisweet chocolate chips and a few drops of green food coloring
Spice: Add 1/2 teaspoon cinnamon or spice of choice
Candy Cane: 1 tablespoon finely crushed peppermint candies

Chill a metal/stainless steel mixing bowl and the cream in the freezer for 5-10 minutes. Using an electric hand mixer, or stand mixer fitted with the whisk attachment, whip all of the ingredients together, starting on low and increasing to high speed, until fluffy peaks form. Typically, about 2-4 minutes, depending on how soft or stiff you want your whipped cream to be. Transfer to a piping bag fitted with a star tip and pipe on top of cupcakes, cakes, pie and more!

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♡♡♡ ABOUT ME! ♡♡♡
Hey guys, I'm Lindsay, Recipe/DIY/Lifestyle YouTuber & Blogger from Los Angeles. I'm so happy you're here, because this is where I'm sharing my award-winning, whimsical dessert recipes, my fave DIY tutorials to totally glam up your home on a budget, the best beauty hacks and more. I hope you find something you love! Shine on, babes! ♡L.

#thelindsayann #lindsayannbakes #baking

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