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Date: | Sun, 28 Nov 1999 19:08:46 -0800 |
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On Sun, 28 Nov 1999 09:01:05 -0800 Suzanne DiPiero <[log in to unmask]>
writes:
> How do you make your Whipped Cream frosting?
I posted this a while ago and it should be in the archives, but I'll
repost anyway. As I said, cut it in half for the cake roll or use the
other half somewhere else.
I've also used this to make a strawberry cream filling for a layer cake
in the summer. Chop up some fresh strawberries. I soaked them in some
brandy. Drain and mix into the frosting. Split two 9in layer cakes in
half to make 4 layers. Put 1/3 of filling between each layer. I used a
chocolate frosting for the outside. It was a truly decadent birthday
cake garnished with strawberry fans and lemon zest pinwheels.
Kathy P.
Whipped Cream Frosting
4 tbsp flour
1 cup soy milk
1/2 c. margarine
1/2 c. shortening
1 cup sugar
2 tsp. vanilla
pinch salt
Mix flour and soy milk in saucepan making sure it has a very smooth
consistency. Cook over low heat, stirring constantly, until thickened.
Put in bowl and cool completely. Cream margarine and shortening about 4
minutes. Add sugar gradually and beat another 4 minutes. Add flour
paste and beat another 4 minutes. Add vanilla and salt and blend. Makes
enough for a fill and frost a 9" layer cake, one large cake, or one batch
of cupcakes. Keep refrigerated until ready to serve.
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