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LOCATION: Recipes >> Cakes Icing >> Whipped Cream 04

Print this Recipe    Whipped Cream 04

Whipped Cream Frosting

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

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.

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