Whipped cream frosting

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

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