Recipe

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• 1 pint heavy cream, very cold
• 1/4 to 1 cup sifted powdered ( confectionary ) sugar to taste
• 1 - 2 tsp vanilla , or almond or flavor extract of choice ( orange , lemon , anise etc etc )
• variations
• chocolate : 1/2 cup baking cocoa, sifted in
• mocha/expresso : 1 tbsp instant coffee , mixed in the cream
• alcoholic : 1 - 2 tbsp rum , sherry , kaluha etc etc
• pudding flavor

• 1 For best results make sure your cream is well chilled as well as your bowl and beaters esp if the kitchen is to warm
• 2 Beat the cream frothy like egg whites and then gradually beat in the sugar until the mixture is desired stiffness( spreading cocsistency etc )
• 3 Gently beat in the flavorings of choice
• 4 If using cocoa or pudding powder, Combine with the sugar and beat into the cream
• 5 Carefull to stop when you get the thickness /consistency.
• 6 overbeating will cause the mixture to seize up and curdle
• 7 Use this mixture to frost and fill cakes etc.or as a basic cream topping for cakes and desserts
• 8 From personal experience a frosted cake will stay nice and fresh for several hours or over night if well chilled, placed in the back of the refrigerator shelf