I made the Butterscotch Whipped Cream according to Purdy’s recipe but it did not work as a filling or coating as it was not stiff enough (could have been me who made it too soft). So I decided to add egg whites to it and it became a delicious mousse.
I recommend putting this on carrot cake or spice cake.
1.5 cups chilled whipping cream
1 cup firmly packed brown sugar
1 tsp vanilla extract
4 egg whites
Combine the cream, sugar and vanilla in a bowl. Stir it well to soften and partially dissolve the sugar. Whip stif.
In a separate bowl beat the egg whites stiff. Fold the egg whites into the cream.
Let the mousse sit in the fridge for about an hour to let it stiffen up.
A cake filled and frosted with this will need to remain refrigerated until ready to serve.