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Pistachio Whipped Cream Frosting Recipe
|Unflavored gelatin||1⁄2 Teaspoon|
|Cold water||2 Teaspoon|
|Heavy cream||1 Cup (16 tbs), chilled|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground pistachio nuts||4 Ounce (1/2 Cup)|
Serving size: Complete recipe
Calories 1855 Calories from Fat 1202
% Daily Value*
Total Fat 139 g214.2%
Saturated Fat 61.4 g307.2%
Trans Fat 0 g
Cholesterol 328.8 mg
Sodium 97.6 mg4.1%
Total Carbohydrates 138 g46.1%
Dietary Fiber 11.7 g46.7%
Sugars 108.8 g
Protein 30 g60.9%
Vitamin A 83.1% Vitamin C 11.9%
Calcium 28% Iron 26.8%
*Based on a 2000 Calorie diet
If cake is to be frosted and served immediately, the gelatin is not needed.
When using gelatin, soften first in the cold water for 5 minutes.
Melt over hot water.
Whip cream until just stiff.
Add sugar gradually and gelatin mixture (if used) and beat until mixture stands in peaks.
Add ground nuts and stir quickly.
A few whole nuts may be reserved to decorate the top.
Pile on cake immediately.
Enough for an 8 x 12-inch cake or two 8-inch layers.