CAKE "ICING"

I got extremely tired of paying bakery prices

for bakery style cream puffs.

Well that & the fact that I really wanted to

enjoy a nice piece of cake without

scraping off the usual "icky" frosting.

So, one day, while making a Boston cream pie -

I discovered that I was out of milk.

Undaunted in my quest for a timely dessert,

I used the heavy cream that I had been saving

for strawberry shortcake.

The filling was a bit too thick but I found that

the staying quality was excellent!

Much more so than using store bought

"whipping cream" and confectioner's sugar.

After a couple more trips to the farm,

and a slight modification,

I think I pretty much nailed it - and

I do believe that you will agree...

you'll never pay full price for someone

else's creamy creations!

For this recipe, it is imperative

that you get the heavy cream directly from a dairy farm. ( you'd be hard pressed-

to find it as thick anywhere else!)

For those of you who do not live anywhere near a farm, you CAN use HEAVY

cream found at your local market...

but directly from the dairy is best.

Simply whip the cream for a minute or two

on medium speed, and gradually add

only one half of a package

of instant pudding mix.

Mix on high moving the mixer around

the bowl constantly for an even consistency.

When you achieve nice stiff peaks,

you are good to go...

This is what I use to fill my cream puffs .

You can (and I DO) use this as cake icing

instead of frosting.

For chocolate "icing" I use 1/2 package.

of chocolate instant pudding mix, and 1

heaping Tblspn. of Ovaltine.

(you can omit the Ovaltine if you like)

For Strawberry "icing" I use the vanilla inst. pudding mix and 3 to 4 Tblspns. of

strawberry flavored NesQuik.

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