Wilton Stabilized Whipped Cream Icing

3 reviews, 5 star(s). 67% would make again

Ready in 1h

Try this Wilton Stabilized Whipped Cream Icing recipe, or contribute your own.


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

Original recipe makes 2



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

Verified by stevemur
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Calories Per Serving: 432 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This looks real interesting, making it right now in preparation for a cake I gotta make in a day. Seems like it would do the job pretty well.
Aimeelady 2y ago

This is a great whipped cream that stays put for days! Will absolutely be using this to frost cakes for people who want whipped cream icing. Be sure to whip it so stuff peaks form and wait a few hours while it sets up in the fridge. Really easy to work with!
Sarahsweets 6y ago

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