Pistachio Whipped Cream Frosting
|Unflavored gelatin||1⁄2 Teaspoon|
|Cold water||2 Teaspoon|
|Heavy cream||1 Cup (16 tbs), chilled|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground pistachio nuts||4 Ounce (1/2 Cup)|
If gelatin is used, the frosted cake may be kept in refrigerator for several hours before serving.
If cake is to be frosted and served immediately, the gelatin is not needed.
When using gelatin, soften first in the cold water for 5 minutes.
Melt over hot water.
Whip cream until just stiff.
Add sugar gradually and gelatin mixture (if used) and beat until mixture stands in peaks.
Add ground nuts and stir quickly.
A few whole nuts may be reserved to decorate the top.
Pile on cake immediately.
Enough for an 8 x 12-inch cake or two 8-inch layers.