To make the coconut whipped cream scoop out the solid cream that has risen to the top of the can and
whip it with electric beaters until creamy and fluffy (adding sweetener if desired).
Scoop the Pillsbury Funfetti Frosting into a bowl, add 1/4 - 1/2 cup of Pillsbury Gluten Free Funfetti Cake Mix from the second box and
whip with electric beaters until smooth.
Not exact matches
In an
electric mixer fitted
with a whisk, or
with a hand - held
beater,
whip the heavy cream
with the sugar and brandy until stiff peaks form.
With the whisk attachement of a stand mixer or
electric beater,
whip together the cream cheese and powdered sugar until light and fluffy.
Add heavy cream into a large bowl and beat
with a hand held
electric beater until stiff peaks form (do not over
whip).
In a stand mixer or
with hand - held
electric beaters,
whip the butter until light and fluffy, about 5 minutes.
Using an
electric mixer
with clean, dry
beaters,
whip egg whites in a medium bowl until light and frothy.
Depending on your cream, it might already be thick enough, but if not, you can
whip your cream
with an
electric beater until it thickens more (3 minutes)
To serve, we'll prepare the
whipped cream, beat just the coconut cream using a
electric mixer
with chilled
beaters on medium speed, after a couple of minutes turn to high speed.
Beat
with electric beaters on high for 4 - 5 minutes (should resemble
whipped cream).