No Bake Cheesecake filling

LINK:
http://joyofbaking.com/NoBakeCheesecake.html

LIST:
One 8-ounce (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 teaspoon pure vanilla extract
1 cup (240 ml) heavy whipping cream(contains 36-40% butterfat)

whipped cream frosting different flavors recipe

LINK: http://www.joyofbaking.com/WhippedCreamFrosting.html

I don't like the cake frosting you but at the supermarket. It's too sweet. So I like the whipped cream frosting its not that sweet. But making your own, you can control of the content.

Whipped Cream Frosting:
1 cup (240 ml) cold heavy whipping cream  (35-40% butterfat content)
1/2 teaspoon pure vanilla extract
1-2 tablespoons (15-25 grams) granulated white sugar, or to taste

Raspberry Whipped Cream:
Make the Whipped Cream Frosting and
Add: 1/3 cup (80 ml) chilled raspberry puree or seedless raspberry jam

Strawberry Whipped Cream:
Make the Whipped Cream Frosting and
Add: 1/3 cup (80 ml) chilled strawberry puree or strawberry jam

Lemon Whipped Cream:
Make the Whipped Cream Frosting and add 1/4 to 1/3 cup (60-80 ml) chilled lemon curd

Chocolate Whipped Cream:
1/2 teaspoon pure vanilla extract
3 - 4 tablespoons (35-50 grams) granulated white sugar, or to taste
2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
1 cup (240 ml) cold heavy whipping cream

Mocha Whipped Cream:
1/2 teaspoon pure vanilla extract
3 - 4 tablespoons (35-50 grams) granulated white sugar, or to taste
2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
1 teaspoon instant coffee powder or espresso powder
1 cup (240 ml) cold heavy whipping cream

Roll cake filling

filling:
120ml whipping cream
50ml condensed milk

whisk whipping cream and condensed milk together until stiff peaks. 

Crepe and Whipped Cream recipe

BY: http://www.kandeej.com/2011/06/worlds-best-crepe-recipe.html

Crepe recipe:

1/2 cup milk

1/2 cup water

2 table spoons butter (melted)

1 teaspoon vanilla

1/4 teaspoon salt

2 eggs

MIX ALL THESE TOGETHER in a bowl then stir in 1 cup of flour. In pan or griddle put a little (or a lot) of butter pour batter then swirl pan so you cover then whole pan in a "paper-thin"-ish batter coating....cook until top side looks dry and bubbly..flip then fold in thirds, flop on your plate...put a little more butter, sprinkle with powder sugar....and then, if you dare...make this whipped creme...and go to flavor heaven!

whipped cream:

1 small carton of heavy whipping creme (about 1 cup)

2 teaspoons vanilla

(extra tip: put bowl and whipping cream in freezer for a couple minutes before whipping it)

whip together with mixer on med-hi speed until it start to form peaks

add in slowly 2 tablespoons of powder sugar

Sturdier Whipped Cream

FROM:
http://www.yummly.com/recipe/external/Sturdier-Whipped-Cream-Recipezaar

8 ounces cream cheese, room temp
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups heavy cream

Beat cream cheese, sugar & salt with an electric mixer on medium-high speed until light and fluffy, 1-2 minutes, scraping down sides of bowl often. Add vanilla and beat for 30 seconds.

With speed on low, gradually add the heavy cream in a slow steady stream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2-3 minutes more.