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Pistachio Whipped Cream Frosting

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  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.
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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1855 Calories from Fat 1202

% Daily Value*

Total Fat 139 g214.2%

Saturated Fat 61.4 g307.2%

Trans Fat 0 g

Cholesterol 328.8 mg109.6%

Sodium 97.6 mg4.1%

Total Carbohydrates 138 g46.1%

Dietary Fiber 11.7 g46.7%

Sugars 108.8 g

Protein 30 g60.9%

Vitamin A 83.1% Vitamin C 11.9%

Calcium 28% Iron 26.8%

*Based on a 2000 Calorie diet

Pistachio Whipped Cream Frosting Recipe