Whipped Cream Frosting with Raspberry Sauce
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Whipped cream frosting | |||
| 1 | pint |
heavy whipping cream
|
*
|
| 6 | tablespoons |
powdered sugar
|
|
| 2 | teaspoons |
vanilla extract
or liqueur |
|
| Raspberry sauce | |||
| 10 | ounces |
raspberries
frozen in syrup |
|
| 1 | tablespoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Whipped cream frosting | |||
| 473 | ml |
heavy whipping cream
|
*
|
| 9E+1 | ml |
powdered sugar
|
|
| 1E+1 | ml |
vanilla extract
or liqueur |
|
| Raspberry sauce | |||
| 289 | ml/g |
raspberries
frozen in syrup |
|
| 15 | ml |
cornstarch
|
|
Directions
DIRECTIONS:
Whipped Cream Frosting: Whip cream with sugar and vanilla or liqueur. Spread over top of one layer cake. Serve with raspberry or fudge sauce.
Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch. Chill and serve over (or along side) cake with whipped cream.
