Stabilized Whipped Cream Icing

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Stabilized Whipped Cream Icing Ingredients

1 ts Unflavored gelatin	1 c Heavy whipping cream; (at
4 ts Cold water	1/2 ts Clear vanilla extract

Instructions for Stabilized Whipped Cream Icing

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 slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Yield: 2 cups Cakes iced with whipped cream must be kept refrigerated. (This is the commercial recipe used by bakeries). Posted to TNT - Prodigys Recipe Exchange Newsletter by JoAnn on Dec 16, 1997

Main Ingredient: Cuisine: Uncategorized