Sunday, October 15, 2006
Easy, Wonderful Frosting
After taking a cake decorating project in 4-H and getting to eat all my frosting mistakes I've developed an aversion to buttercream frosting. It's ok in small quantities but certainly not anything that I really crave anymore. This frosting is one I really like to pair with white cake and fresh berries, but it's just generally good (although high in fat) and we love it on everything we've ever tried it on (including waffles). 1 pint whipping cream 1 small package instant pudding (usually vanilla or cheesecake flavor, lemon's good too) Beat whipping cream until soft peaks form. Slowly beat in instant pudding mix. If the whipped cream is too stiff when you add the pudding your frosting will be a little bit lumpy but still good. If the cream's not quite stiff enough let the frosting sit for a few minutes after you add the mix and you'll have really thick, rich pudding. I've been wanting to try making a chocolate cake with chocolate pudding frosting and topped with cherry pie filling. For Sam's birthday I make white cake and use cheesecake pudding mix; and top the cake with raspberries, blueberries, and strawberries. Jake's birthday cupcakes were strawberry ice cream cone cupcakes with vanilla whipped cream frosting, sprinkles and maraschino cherries.