| 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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