~When decorating cakes or desserts, you often need to whip cream. The whipped liquid cream is called whipped cream frosting. If you whip it for too long, the cream will separate and turn into liquid. If you don't whip it enough, it will collapse. The secret is mastering the whipping time and small techniques!Please also support my Facebook page *^O^*http://www.facebook.com/MrsPsKitchen1Tips~The power of the mixer varies, so the time may increase or decrease.I used a 450W mixer and whipped for six minutes.

Easy Yves simple Whip Cream recipe for any and every dessert!

The whip cream was used as a middle to separate lemon filling and strawberry filling with enough left for a dollop and garnish.

Can use this as a spread on almost anything and it's delicious.The softness of the heavy cream will change depending on how you whip it.For roll cakes, whip to about 90% stiffness.For tiramisu, use on bread, and as a decoratio, whip to about 80%, for softness. Recipe by ko-ko

This is meringue, which helps control the amount of expansion when baking a cake. I wrote this for those who aren't sure how to make meringue.If any egg yolks get into the whites, whipping it will be really difficult, so please be careful not to add any yolk.After adding the sugar, it will become harder to whip up, so if you're doing this by hand, I think it's better to add the sugar later. Recipe by -mimi-

Not sure what to do with your left over heavy cream? Whip it in a bowl and get homemade whipped cream. Sweet and creamy, perfect for dipping strawberries or topping your favorite desserts and milkshakes.

I used cool whip for the whip cream but in the picture it looks like there are tiny peeled bananas on top of the toast lol

There’s nothing like fresh homemade butter, you’re tastebuds will be very pleased 😀. This is so easy all you need is a kitchen aid, or a stand mixer. Not only are you getting butter you are getting buttermilk whats great for baking. There are other ways to make butter like shake in a mason jar lol 😂 this is how I make it.

with the mango&whip cream :)

I admit that I was once obsessed with Nutella. I know it is very unhealthy even tho me and my daughters love it. We spread on toast almost every morning. It came to the point when I realized how much sugar were used to make a jar of Nutella. You can see the image below (from Google). I decided to do the right thing and ban Nutella in my household.It is frightening the ratio between chocolate and hazelnuts to the amount of oil and sugar. By educating myself and my daughters, we made up our minds that we would rather make our own Nutella from scratch. It is really simple and quite cost-effective too. All we need is a food processor and no more than 7 natural ingredients. It also takes about less than 45 mins to put everything together. Yes, we do not use any sugar. We used pure honey instead; you can use any other natural sweeteners if desired. Maple syrup works really well too.Do not expect the same sugary explosion, you are not gonna get it here. It is also not as glossy and smooth as compared to Nutella. You will need a conche to create that shine and texture. Maybe in the future, if I can afford, I will invest in 1 so I can show you lovely people how it is done. In the meantime, let's get started with the recipe.

When making a cake, whipping cream can be a hassle. If the mixing bowl isn't tall enough, cream splatters everywhere, and cleaning the utensils can be a pain. You can actually whip cream easily using just a bottle. Give it a try! ❤

I use this for my kids birthday cakes. It’s delicious and light. Is easy to spread and you can make it any flavor you want!