Tuesday, November 8, 2011

Creamy Angel Food Frosting

1 3/4 heavy whipping cream
1 box instant french vanilla pudding
1 cup milk

Be sure cake has cooled completely before making frosting. Then cut the cake into two layers. Chill beaters and bowl before whipping 1 3/4 pints of whipping cream. Beat until stiff and return to the refrigerator. (be careful you don't over beat)

Beat 1 small box of instant French vanilla pudding and 1 cup cold milk until creamy, just enough to fold into whipping cream. Fold pudding into whipping cream at once, frosting cake right away, as frosting sets quickly. (the frosting won't get stiff though, it will be creamy but firm.)

Store in refrigerator. Add fruit of your choice at last minute. (Example: slice strawberries in half and press into frosting all around.)
 *We added the strawberries right away, somehow I missed that last detail.  But it was just fine and the strawberries stayed in place perfectly.

**I found this recipe on cooks.com and I cut the recipe in half.  We definitely had enough frosting for two cakes and I packed tons of frosting in the middle and all around.


Kim P. Edwards said...

Yummmmm.... this looks so delicious. We will definitely have to try it. And Bailee, you are a beautiful chef! It is fun to see your face. : )

Kammy T said...