To stabilize whipped cream....

Yield: 2 Cups

Measure Ingredient
1 teaspoon Unflavored gelatin (Knox comes to mind)
4 teaspoons Cold water
1 cup Heavy whipping cream
½ teaspoon Clear vanilla (or regular if you do not mind that it will
\N \N Not be real white.

Combine gelatin and cold water in a saucepan. Let stand until thick.

Place over low heat, stirring constantly, just until gelatin dissolves. Remove from heat and cool. DO NOT LET IT SET. Whip cream, sugar, and vanilla until slightly thickened. While beating slowly, gradually add the gelatin to whipped cream mixture. Whip at high speed until stiff. Cakes iced with whipped cream must be stored in the refrigerator. This recipe comes from the Wilton year book.

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