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Pistachio Whipped Cream Frosting

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Ingredients
  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)
Directions

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.
Cool slightly.
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Melted

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