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Monday, February 28

Ruth's Angel Food Delight

 Ingredients

  • 14 ounce  angel food cake (you can make it or buy it)
  • 1 1/2 cup heavy whipping cream
  • 1/2 to 1 cup powdered sugar
  •  8 ounces cream cheese softened
  • 1/3 powdered sugar   

Cut or break large angel food cake into 1 inch pieces.  Set aside in bowlIn a medium bowl, add the cold whipping cream. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker–about 3 minutes. Add the powdered sugar and beat on high until stiff peaks form–another 2 to 3 minutes. Be careful not to over beat your cream or it will separate and turn to butter. When the mixture will hold a peak that doesn’t fall over, it’s ready.In a small bowl, blend the cream cheese and 1/3 cup powdered sugar.  When it is mixed fold into the whip cream mixture.  Then fold in the angel food cake.  Put in 9 x 13 pan and refrigerate.  Top with strawberries in a glaze or a lemon sauce.

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