Tuesday, August 27, 2013

Never Weep Whipped Cream Frosting

I found this recipe so I could decorate a cake that already had whip cream frosting. Kathleen prefers whip cream frosting over butter crème, so this worked out perfect! It held up quite well while decorating. I should have done the roses first, instead of last. I am quite rusty at decorating, but really liked the frosting option!

Never Weep Whipped Cream Frosting

Yield: 4 cups

1 pint whipping cream
2 tablespoons dry vanilla instant pudding mix (fold over paper envelope it comes in and keep for future use (1 box does about 3 batches of whipped)
1 teaspoon powdered sugar, more to taste for sweetened whipped cream (3 or 4 tablespoons for gently sweet whipped cream)
1/2 teaspoon vanilla extract

1 Whip all ingredients together until firm peaks form.
2 Cover leftovers tightly, preferably in an air-tight plastic container.
3 This stays the same consistency until used.
4 It will keep for a week in the fridge without deflating.

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