Ingredients
- 1/2 tsp gelatin powder
- 2 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. Scald
2 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.
Print this recipe
Submitted 6/13/05.
Source: www.alastra.com
Submitted By: Meryl
starmer@prodigy.net
Whipped Cream Frosting