Ingredients
- 1 pt whipping cream (heavy)
- 10 oz raspberries in syrup (frozen)
- 6 tb powdered sugar
- 2 ts vanilla
- 1 tb cornstarch
DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and vanilla or liqueur. Spread over top of one layer cake. Serve with raspberry or fudge sauce. Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch. Chill and serve over (or along side) cake with whipped cream.
