Wilton stabilized whipped cream icing

Yield: 2 Cups

Measure Ingredient
1 teaspoon Unflavored gelatin
4 teaspoons Cold water
1 cup Heavy whipping cream
¼ cup Powdered sugar
½ teaspoon Clear vanilla extract

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.

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