Lemon Whipped Cream Frosting
Recipe: Lemon Whipped Cream Frosting
1 small box (3.4 oz) instant lemon pudding
1 cup powdered sugar
4 cups whipping cream
Extra coconut for top of cake
Chill the bowl and the beaters you are using to make the frosting. They should be in your refrigerator at least 15 minutes before you start making the frosting. Take the bowl and beaters out of the refrigerator and put the lemon pudding and powdered sugar in the bowl. Stir these around to combine them. Hook up your beaters and add half of the cream. Start the mixer on low speed and gradually increase it just like you are whipping cream for dessert topping. When it's just starting to thicken up, add more cream in about one-half cup portions. Keep beating and adding cream until you have it all in there. The pudding will start to set and the whipping cream will start to firm up too and form peaks, so don't whip it too long or you'll end up with a buttery mass. Just when it seems to have enough firmness to hold onto the cake and spread with a spatula, you can turn off the mixer and start frosting your cake.
You can use this frosting between layers for a layer cake, and on the top and sides. Frosting a layer cake is no science. There is plenty of frosting. In some places, because the frosting is so light, it might be as much as a half-inch thick or more. No one will complain there's "too much frosting." The first time I used this frosting with Coconut Cake, guests moaned when they put the first bite of frosting into their mouths. (Note for using with "Coconut Cake": When you have the entire cake covered with frosting, you can also put as much coconut as you want on the top and even the sides. I used about a cup and covered the top and put a ring around the bottom. It was plenty. It looked like a big snowball with yellow trim.)
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