If you want something quick quick quick that tastes good, super light and not too sugary, try this super easy stabilized vanilla whipped cream frosting. It needs to be refrigerated but the good thing is that you can leave outside at room temperature for quite a few hours. You can also increase or decrease the powdered sugar that recipe asks for based on your taste buds, but I find that 1/2 cup powdered sugar is perfect. And, by the way, feel free to replace the French vanilla pudding mix with another flavor of your choice like chocolate, lemon.... One of my favorite ways to use this frosting is to fill and frost a chiffon cake and then cover the frosting with crushed honeycomb as in the famous Blum's Coffee Crunch Cake. In case you want the honeycomb recipe, I am also including it here. —Regine
one 8-9 inch cake or 12-24 cupcakes depending on how much you want to put on top of each
2 1/4 cups
Heavy Cream, very cold
2 1/2 tablespoons
Jell-O French Vanilla or Vanilla Instant Pudding & Pie Filling (the powder not the prepared product)
In case you want the honeycomb recipe as in the picture, here it is.
11/2 cup sugar + 1/3 cup light corn syrup or Lyle Golden syrup + 1/4 cup water + 2 tsp bicarbonate of soda, sifted.
Prepare a big tray/baking sheet by putting a double layer of aluminum foil over the tray and making sure foil extends over tray edges. Mix in a high sided large pan all ingredients except baking soda over low-medium heat until sugar is dissolved. Continue to cook on medium-high until mixture reaches 290-300F on a candy thermometer. You may have to stir every now and then around the end to prevent scorching. Remove from heat and stir in baking soda quickly. As you keep stirring, be careful. Mixture will rise and foam vigorously. Pour onto prepared sheet. No need to spread/smooth it out. Let it set for at least one hour. Crush into small pieces and cover frosted cake.