Wilton Stabilized Whipped Cream Icing

2 Cups

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Wilton Stabilized Whipped Cream Icing Ingredients

1 ts Unflavored gelatin	1/4 c Powdered sugar
4 ts Cold water	1/2 ts Clear vanilla extract
1 c Heavy whipping cream

Instructions for Wilton Stabilized Whipped Cream Icing

Note: Cakes iced with this must be stored in the refrigerator. DIRECTIONS: Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly, just until gelatin dissolves. Remove from heat and cool, do not let set. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Posted to MM-Recipes Digest V4 #8 by Rebecca Bowden on Feb 14, 1999

Main Ingredient: Cuisine: Uncategorized