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Whipped Cream Frosting Recipe | |
Cakes | |
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Ingredients:
1/2 tsp gelatin powder2 tbsp cold water 1 cup whipping cream pinch salt 2 tbsp confectioner's sugar 1/2 tsp lemon juice
Directions:
Sprinkle gelatin over cold water in small bowl to soften. Scald2 tablespoon cream; pour over gelatin, stirring till dissolved. Refrigerate until consistency of unbeaten egg white. Then, with hand beater, beat until smooth. Whip remaining cream; add salt, sugar, lemon juice; fold in gelatin mixture. Fills and frosts top of 2 8" or 9" cake layers; or frosts 10" angel cake or spongecake. Stands up well, even in warm weather. CHOCOLATE FROSTING: Omit lemon juice. After folding in gelatin mixture, fold in 1 6-oz. pkg. cooled, melted semisweet chocolate pieces(1 cup). COFFEE FROSTING: To remaining cream, add 1 tsp. instant coffee ORANGE FROSTING: Substitute 1 tsp grated orange rind for lemon juice. | |