Yield: 2 Cups
|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.