Not exact matches
Set bowl over a pan simmering with water (not touching the bowl) and continue to beat mixture with the hand mixer for 12 minutes (
until stiff peaks form and
frosting temperature reaches 160 degrees F. I used a candy thermometer for this).
Remove from heat and beat 5 - 7 minutes, or
until frosting is cool and
stiff peaks form.
BEAT heavy cream and 3 tablespoons
frosting in large bowl
until stiff peaks form.
Beat for 1 - 2 minutes, scraping down the sides as needed,
until frosting can hold a
stiff peak.
Add milk, 1 tablespoon at a time, beating
until sugar is well moistened and
frosting is no longer
stiff, stopping once to scrape down bowl.
Whip for about 5 minutes longer, or
until frosting loses its gloss and stands in
stiff peaks.
Cover cake with icing and refrigerate
until frosting is slightly
stiff.