I'm resending this because the version I got said "No Message Collected" Kathy P. --------- Forwarded message ---------- From: [log in to unmask] To: [log in to unmask] Date: Sun, 14 Mar 1999 20:35:01 -0800 Subject: Recipe: Whipped Cream Frosting Message-ID: <[log in to unmask]> This one was a hit with my 2 year old on her birthday cake tonight! She does not really have a sweet tooth, but ate a good sized piece. Sticking her fingers in the icing was a big hit! Regular powdered sugar icings are a problem because powdered sugar is usually cut with cornstarch. This is a lot of hydrogenated fats, but, hey, it's her birthday. This was always my favorite frosting, so I decided to experiment with making it non-dairy. I put it on a lemon cake and decorated it with strips of lemon zest and strawberry fans - very fancy looking! This makes a great birthday cake frosting and layer cake filling. It's an especially great frosting for those who are not artistically inclined enough to write on and decorate a birthday cake :-) It's light and fluffy and looks great decorated with just sprinkles or maybe a dusting of cocoa. It's really great with a dark chocolate cake. It's not overly sweet and is nice and messy! It tastes kind of like Cool Whip and has about the same consistency. I just replaced the butter and milk in the original recipe with stick margarine and soy milk. I used Trader Joe's Original flavor SoyUm which is pretty mild tasting. I couldn't even taste the difference. Keep the prepared cake in the fridge so that the frosting stays set. Remove to room temp 30 minutes before serving. Be careful not to get any flour lump in this or the texture will be unappealing. Strain the flour mixture through a fine mesh if necessary. I do this before I cook it if I see any lumps I can't whisk out. This can be frozen, but should be defrosted slowly and rewhipped prior to using as it has a tendency to separate. It looks like it takes a lot of work, but really doesn't. Definitely worth the time anyway! 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. ___________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com/getjuno.html or call Juno at (800) 654-JUNO [654-5866]