Author Notes
this bright and cheery frosting is as pleasing to the taste buds as it is strikingly appealing to the eye. Try with a citrus cake or a vanilla bean cake. Even chocolate! —chefw3
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Ingredients
- cardamom vanilla bean custard frosting
-
1 packet
3.4 oz instant vanilla pudding mix
-
1
14 oz can sweetened condensed milk
-
3/4 cup
heavy whipping cream
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1 1/2 teaspoons
cardamom, ground
-
1/4 to 1/3
of a lemon's zest
-
1/2
vanilla bean pod's seeds
- blackberry coulis
-
1 cup
heaping, of blackberries, fresh or frozen
-
1/4 cup
apple cider, prepared
-
1/4 cup
frozen orange juice concentrate
-
1/2 teaspoon
vanilla extract
Directions
- cardamom vanilla bean custard frosting
-
In a mixing bowl, whip together pudding, milk and heavy cream.
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Once well blended, stir in cardamom, lemon and vanilla and mix well.
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Refrigerate, covered, for half an hour to an hour until thick enough to spread as a frosting.
- blackberry coulis
-
In a small saucepan, combine blackberries, cider and orange juice. Bring mixture to a boil.
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Reduce heat to a simmer. Simmer for 5 to 7 minutes.
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Remove from heat, pour mixture into a blender. Blend well.
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Pour mixture through a fine strainer or sieve.
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Add the vanilla extract to the strained mixture. Stir well. Makes over one cup of coulis.
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Frost your delicious cupcakes or cakes and drizzle or dot with or dunk in the blackberry coulis for this deliciousness!
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Eat up and enjoy!
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