Frosted Jam Cake Icing
Frosted Jam Cake Icing recipe
Yield
12 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
heavy whipping cream
|
|
| 2 | cups |
sugar
|
|
| 1 | tablespoon |
butter
|
|
| 24 |
pecan halves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
heavy whipping cream
|
|
| 473 | ml |
sugar
|
|
| 15 | ml |
butter
|
|
| 24 | each |
pecan halves
|
*
|
Directions
Combine the cream and sugar in a heavy saucepan and bring to a boil, cooking at a full rolling boil for 2 minutes, (A candy thermometer will read 234 degrees F.)
Cool slightly, then beat until it just begins to thicken.
Beat in the butter and immediately spread between the layers and on top of the cake leaving the sides unfrosted.
Decorate with the pecan halves.
