THE BEST WHIPPED CREAM FROSTING

 Two Sisters Crafting

• 1 t vanilla
• 3 cups (1 pint) Heavy Whipping Cream
•  1/2-1 cup of Powdered Sugar (can add more if you want sweeter)
• 1/8c water
• 1 t cornstarch and 1 t pectin (or gelatin)

1. Put glass bowl and metal mixer whisks in freezer for 20min-1hr.

2. Mix 1/8c of water, cornstarch and pectin, let sit in measuring cup.

3. Put vanilla, 3 c of whipping cream and powdered sugar in bowl. Mix till stiff peaks (3-5min)

4. Add the water, cornstarch, pectin mixture till incorporated (1min or less). That cornstarch mixture will help keep the structure and shape. Otherwise whipping cream gets liquidy quick.

SWEET CHERRY FREEZER JAM WITH LIME

A Farm Girl Dabbles

Yield: 5 half-pints

Ingredients

• 2 c. finely chopped ripe sweet cherries
• 2 T. fresh lime juice
• lime zest from 2 large limes
• 4-1/4 c. sugar
• 3/4 c. water
• 1 box (1.75 oz.) SURE-JELL Fruit Pectin

Preparation

Be sure to first read through my freezer jam tips in this post, right before the recipe. Then wash 5 half-pint (1 cup) plastic containers and lids with hot water and dish soap. Rinse and dry thoroughly.

In a very large bowl, combine chopped cherries, lime juice, lime zest, and sugar. Stir to combine. Let stand 10 minutes, stirring every couple of minutes.

In a small saucepan over high heat, stir together water and pectin. Bring to a boil, stirring constantly. Boil and stir for 1 minute. Add pectin mixture to cherry mixture and stir constantly for 3 minutes, or until sugar is dissolved and no longer grainy. If a few sugar crystals remain, that's ok.

Immediately fill containers to within 1/2'' of container tops. With a damp paper towel, wipe off the edges of containers. Immediately cover with lids. Let stand at room temperature for 24 hours. Jam can now be used, stored in the refrigerator for up to 1 month, or frozen for up to 1 year. Thaw in refrigerator before using.

Can Serve with Cornbread muffins