2/3 c. whipping cream
1/4 c. sifted powdered sugar
1 tsp. vanilla
CHAMPAGNE FILLING:
1/3 c. sugar
2 tbsp. Cornstarch
1/8 tsp. salt
2 egg yolks
1 c. milk
3 tbsp. Champagne
1/4 tsp. lemon juice
Filling Directions:
1. Combine sugar, cornstarch, and salt in saucepan. Mix together egg yolks and milk and add gradually. to dry ingredients mixing well.
2. Cook over low heat, stirring constantly until it boils and thickens. Boil 1 minute. Remove from heat.
3. Place waxed paper directly on top of pudding and set aside to cool.
4. When cold, stir in champagne and lemon juice. Spread between layers of cake.
5. In small mixer bowl whip cream until stiff.
6. Beat in sugar and vanilla. If desired, substitute 3 tablespoons champagne for vanilla, folding into stiffly beaten whipped cream.
And the cake recipe in case you want it:
1 pkg. white cake mix
1 (3 1/2 oz.) pkg. vanilla pudding mix
1 c. salad oil
3 eggs
1 c. champagne
1. Combine all ingredients in large mixing bowl and beat until blended.
2. Then beat 4 minutes at low speed. Bake in two 9 inch greased and floured pans at 350 degrees for 25-30 minutes.
3. Cool about 5 minutes, then turn out on rack to cool.
4. Put champagne filing between layers and frost with whipped cream.I need a recipe 4 a Whipped cream-like frosting, such as on Italian Rum cake or on Pepperage Farm cakes. HELP!
buy cartons of heavy whipped cream, sweetened if available.
Whip with mixer until it has stiff peaks.
if you wish to flavor the whipped cream or sweetened, mix 2 tble of sugar 1 teas of vanilla, 1 teaspoon of rum, etc. then whip up. don't over do it or you will get butter.I need a recipe 4 a Whipped cream-like frosting, such as on Italian Rum cake or on Pepperage Farm cakes. HELP!
221 recipes for whipped cream frosting, I'm sure you will find what your looking for here:
http://www.cooks.com/rec/search?q=whippe鈥?/a>
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