o cool completely before icing.
For icing: whip cream.
Add in
little whipped cream (recipe follows) or cinnamon on top.
***WHIPPED CREAM***.
Get
br>Meanwhile, to make the icing, sift powdered sugar and cocoa
ieces.
To make the whipped cream, whip cream and vanilla to soft
he bottom layer with Mocha Whipped Cream.
Place the top layer
ompletely.
Make the Coffee Whipped Cream:
In a large, chilled
br>Meanwhile, for the coconut whipped cream, fold the coconut milk and
eaming.
Add the sour cream and vanilla extract and
ake platter.
RUM WHIPPED CREAM:
Whip the cream in the bowl
Combine gelatin and cold water in small saucepan.
Let stand until thick.
Place over low heat, stirring constantly, just until gelatin dissolves.
Remove from heat and cool slightly.
Whip the cream, sugar and vanilla until slightly thickened.
While beating slowly, gradually add gelatin to whipped cream mixture.
Whip at high speed until stiff.
Yield: 2 cups.
Cakes iced with this icing must be refrigerated.
but not pasty).
-Butter Cream Icing-.
Add a dash of
br>For the cinnamon whipped cream, whip the cream until slightly thick. Add
br>In a large bowl, cream coconut oil and butter with
Whisk ricotta, sugar and egg in a medium bowl. Whisk in milk, then flour.
Brush a medium nonstick skillet with a little butter and heat on medium. Pour 1/4 cup of the batter into the pan; cook 2 mins each side, until golden. Stack on a plate and keep warm. Wipe pan with paper towels and brush with additional butter between pancakes.
Serve pancakes warm with dollops of whipped cream and fig jam.
then top with layer of whipped cream and decorate with slivered, toasted
Combine Gelatin and Cold Water in small saucepan.
Let stand until thick.
Place over low heat, stirring constantly, just until Gelatin dissolves.
Remove from heat and cool, but do not allow to set.
Whip Cream, Sugar and Vanilla until slightly thickened.
While beating slowly, gradually add Gelatin to Whipped Cream mixture.
Whip at high speed until stiff.
Add the heavy whipping cream, powdered sugar and vanilla extract
nd 1/2 cup heavy cream.
Stir over low heat
In a bowl whip the 1-1/2 cups whipping cream until stiff peaks form.
In another large bowl beat together the cream cheese with sugar, salt and vanilla until smooth.
Using a spatula fold in the whipped cream into the cream cheese mixture.
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.