Edited by: Helen Pitlick
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[edit] Ingredients
1 |
cup heavy cream |
2 |
cups sugar |
1 |
tablespoon butter |
24 |
whole pecan halves |
[edit] Preparation
Step 1 |
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 un-frosted. Decorate with the pecan halves. |
[edit] Tools
[edit] About Frosted Jam Cake Icing
Use as a topping for Frosted Jam Cake or a cake of your choice.
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