eaming.
Add the sour cream and vanilla extract and
Whipped Cream Frosting In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
little whipped cream (recipe follows) or cinnamon on top.
***WHIPPED CREAM***.
Get
nd let cool completely.
For the syrup bring sugar and
Place cupcakes on a large plate or platter.
Place one scoop of ice cream on top of each cupcake.
Spoon Whipped Cream Frosting onto ice cream.
Top with gluten free sprinkles and finish with a cherry.
Serve.
>For the first layer, spread the entire half gallon of ice cream
ombine the egg whites, cream of tartar and salt in
To make the cake: For a three-layer cake, place
read the chocolate ice cream into an even
br>Measure all ingredients except frosting into large mixing bowl.
n electric mixer on high for 3 minutes. Then, with
ool in pans on racks for ten minutes.
Run a
etween prepared recesses and bake for 15-20 mins, until sponge
For the Cake:Place the almonds
cup of raw sugar (for camping purposes, 1/4 may
Add the heavy whipping cream, powdered sugar and vanilla extract
br>Beat at low speed for 1 minute, then increase the
lour, SPLENDA(R) Sugar Blend for Baking, baking powder, and salt
he base with parchment paper. For the batter, beat the butter
about 45 seconds).
Whipped Cream
place ingredients into