Jill’s wedding 2010
2 1/2 cup Heavy Whipping Cream
1 1/2 cup Half-Half
1 3.4oz box Instant Lemon Pudding Mix
1/3 cup Powdered Sugar
1 tsp Lemon Extract
Put whipping cream and half-half in bowl of mixer. Add remaining ingredients. Using wire beater, mix on slow speed until all ingredients are incorporated, one or two minutes, scraping sides once. Raise speed to med-high, and beat until constancy of heavy whip cream. Frost cake within the hour.
If you need more frosting, make it in batches. Even the larger mixer has trouble whipping too much at a time
KEEP THIS CAKE IN THE REFRIGERATOR until ready to serve. For Jills wedding it was frozen and put out at the last minute.
For Benny and Sams wedding I had made/froze the cake ahead, luckily, because I had emergency surgery and Lindsy had to frost and decorate the cake. It was beautiful.
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