Simply "dreamy"... light, fluffy, creamy, and satiny looking. Not too sweet with a pudding flavor. Delicious! Want to avoid the fat content in the recipe? Here's how you do it: Purchase fat-free condensed milk and, in place of the heavy cream, use one 12 fl. oz. can of fat-free evaporated milk. Omit the water in the recipe. Chill the evaporated milk in its own can (do not open it yet) to the point of it almost starting to freeze. Poor the chilled milk in a blender cup and whip until it triples in volume. Add it to the thick frosting base and mix slowly in a folding motion until well combined. Let it sit still for a few minutes to thicken before you start frosting your cake. Frosting made with evaporated milk will be very soft. Drop it by dollops on the top of your cake and near the top edges. It will slowly spread on its own and, with your guidance, it will smoothly slide down the sides of the cake, forming a thick layer as it goes down on its own. If this type of consistency is a bit too thin to your liking, put the frosting in the refrigerator for about 30 minutes to 1 hour before you spread it on your cake. Chill frosted cake for several hours prior to serving so the frosting can set. The frosting has a nice satiny look, which makes the cake look even yummier.
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Simply "dreamy"... light, fluffy, creamy, and satiny looking. Not too sweet with a pudding...