Try this Wilton Stabilized Whipped Cream Icing recipe, or contribute your own.
Suggest a better descriptionNote: 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
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Serving Size: 1 Cup (127g) | ||
Recipe Makes: 2 | ||
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Calories: 432 | ||
Calories from Fat: 396 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44g | 59 % | |
Saturated Fat 27.4g | 137 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 163mg | 50 % | |
Sodium 47.7mg | 2 % | |
Potassium 91.1mg | 2 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7.2g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 432
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