Frosted jam cake icing

1 servings

Ingredients

Quantity Ingredient
1 cup Heavy Cream
2 cups Sugar
1 tablespoon Butter
24 Whole Pecan Halves

Directions

Combine the cream and sugar in a heavy saucepan and bring to a boil, cooking at a full rolling bois 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. From The Food Fare Section Rocky Mountain News September 3, 1986

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