Stabilized whipped cream icing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Unflavored gelatin |
| 4 | teaspoons | Cold water |
| 1 | cup | Heavy whipping cream; (at least 24 hours old and very cold) |
| ¼ | cup | Confectioners' sugar |
| ½ | teaspoon | Clear vanilla extract |
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 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 - Prodigy's Recipe Exchange Newsletter by JoAnn <joannr@...> on Dec 16, 1997