Easiest Way to Make Stabilized Whipped Cream Frosting For Cake Decorating Without Gelatin

Whipped Cream Cake Ii

(if you are feeling brave then by all means make my excellent pound cake!

Recipe Summary Whipped Cream Cake Ii

Cake flour and whipped cream make this cake extremely light and tender. Fill with your favorite frosting or serve with fresh fruit.

Ingredients | Stabilized Whipped Cream Frosting For Cake Decorating Without Gelatin

1 ¾ cups cake flour

2 ½ teaspoons baking powder

½ teaspoon salt

1 ½ cups heavy cream

1 ⅓ cups white sugar

2 eggs

1 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch pans. Sift together the cake flour, baking powder and salt. Set aside.

Using an electric mixer, whip the cream with the sugar until stiff peaks form. Beat in the eggs, then stir in the vanilla. Fold in the flour mixture, mixing just until incorporated.

Pour batter into prepared pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Info | Stabilized Whipped Cream Frosting For Cake Decorating Without Gelatin

prep: 30 mins cook: 25 mins total: 55 mins Servings: 10 Yield: 1 -2 layer 8 inch cake

TAG : Whipped Cream Cake Ii

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