Whipped cream frosting
Instructions:
-
By adding a little gelatin to the whipped cream, the cream will hold up for several hours when refrigerated and at least 2 hours at room temperature once the cake is being served.
- 1 teaspoon unflavored gelatin;
- 2 tablespoons water;
- 2 cups heavy cream;
- 2 to 3 tablespoons powdered sugar;
- 1 teaspoon vanilla.
- In a small metal bowl, soften the gelatin in the water. Place over a pan of hot water and stir until the gelatin is dissolved and clear.
- In a large chilled bowl, beat the cream until it holds soft peaks.
- Beat in the powdered sugar and dissolved gelatin. Flavor with the vanilla.