Whipped Cream Frosting

2 tablespoons unflavored powdered gelatin
2 cups plus 6 tablespoons milk
1/2 cup cornstarch
6 tablespoons sugar
4 cups heavy cream, chilled
6 tablespoons flavored liqueur
1 teaspoon vanilla extract

Sprinkle gelatin over 6 tablespoons milk in a bowl.  Let sit until gelatin softens, about 5 minutes.  Whisk cornstarch and sugar in a 2 quart saucepan; add remaining milk, and heat over medium heat.  Cook, stirring constantly, until mixture thickens to the consistency of very thick pudding.  Transfer to a food processor along with gelatin mixture; process until smooth.  Transfer gelatin mixture to a large bowl.  Place cream, 4 tablespoons liqueur, and vanilla, in the bowl of a stand mixture fitted with a whisk.  Beat on medium-high speed until stiff peaks form.  Add 1/3 of the whipped cream to the gelatin mixture; stir until smooth.  Add remaining whipped cream, and gently fold with a rubber spatula until evenly combined.

Makes enough frosting to fill and cover a 3-layer 9-inch cake.

From Saveur