Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Heavy or whipping cream |
| ¼ cup | Confectioner's sugar |
| 1 dash | Salt |
| 1 teaspoon | Vanilla extract |
In small bowl, with mixer at medium speed, beat cream with sugar and salt until stiff peaks form; fold in vanilla. Keep frosted cake refrigerated until serving time. Fills and frosts 2-layer cake; frosts tube cake.
Chocolate: Over hot, not boiling, water, melt one 6 ounce package semisweet-chocolate pieces (1 cup); cool. Prepare frosting as above but fold in cooled chocolate.
Coffee: Prepare as above but add 1 teaspoon instant coffee with sugar.
Orange: Prepare as above but add 1 teaspoon shredded orange peel with vanilla.
Peppermint: Beat cream and salt (no sugar) as above and fold in ¼ cup crushed peppermint candy; omit vanilla.
>From Karen Sonnessa <ksonness@...> Recipe by: The Good Housekeeping Cookbook, 1973 Posted to Bakery-Shoppe Digest by "Karen Sonnessa" <ksonness@...> on Apr 2, 1998