Whipped Cream Frosting Recipe

Ingredients

1/2 tsp. gelatin powder
2 Tbsp. cold water
1 cup whipping cream
Pinch of salt
2 Tbsp. confectioner's sugar
1/2 tsp. lemon juice

Preparation

Step 1

Sprinkle gelatin over cold water in small bowl to soften. Scald 2 Tbsp. cream; pour over gelatin, stirring till dissolved. Refrigerate until consistency of unbeaten egg white. Then mix with hand beater, beat until smooth. Whip remaining cream; add salt, sugar, lemon juice and fold in gelatin mixture.

Note: Fills and frosts top of 2 8" or 9" cake layers or frosts 10" angel cake or sponge cake. Stands up well, even in warm weather.

Chocolate Frosting: Omit lemon juice. After folding in gelatin mixture, fold in a 6 oz pkg cooled, melted semisweet chocolate pieces (1 cup).

Coffee Frosting: To remaining cream, add 1 tsp. instant coffee.

Orange Frosting: Substitute 1 tsp. grated orange rind for lemon juice.