| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Heavy or whipping cream |
| 1/4 | c | Confectioner's sugar |
| 1 | ds | Salt |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
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 1/4 cup crushed peppermint candy; omit vanilla. >From Karen Sonnessa <ksonness@suffolk.lib.ny.us> Recipe by: The Good Housekeeping Cookbook, 1973 Posted to Bakery-Shoppe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Apr 2, 1998
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