- 2 tbsp icing sugar
- 1 cup of heavy cream (whipping cream)
- 1 tsp vanilla
- ½ tsp almond extract (optional)
- 1 tbsp hot water
- 1 tsp gelatin
- Combine all ingredients except the gelatin.
- Beat until it begins to thicken, then add the gelatin and beat until the mixture holds its shape. Makes 2 cups.
- Pile lightly over the cake.
This topping is used with the Ambrosia Chiffon Cake.
Together they make a lovely light and refreshing dessert.