Try this Whipped Cream Frosting recipe, or contribute your own.
Suggest a better descriptionIn small bowl, with mixer at medium speed, beat cream with sugar and salt until stiff peaks form; fold in vanilla. Keep frosted cake refrigerated until serving time. Fills and frosts 2-layer cake; frosts tube cake. Chocolate: Over hot, not boiling, water, melt one 6 ounce package semisweet-chocolate pieces (1 cup); cool. Prepare frosting as above but fold in cooled chocolate. Coffee: Prepare as above but add 1 teaspoon instant coffee with sugar. Orange: Prepare as above but add 1 teaspoon shredded orange peel with vanilla. Peppermint: Beat cream and salt (no sugar) as above and fold in 1/4 cup crushed peppermint candy; omit vanilla. >From Karen Sonnessa
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 1 | ||
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Calories: 835 | ||
Calories from Fat: 793 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88.1g | 117 % | |
Saturated Fat 54.8g | 274 % | |
Monounsaturated Fat 25.4g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 326.1mg | 100 % | |
Sodium 91.2mg | 3 % | |
Potassium 194.8mg | 5 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 7.5g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 835
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