Wilton Stabilized Whipped Cream Icing

Categories: Tp:frosting
Yield: 2 Cups

1 ts Unflavored gelatin
4 ts Cold water
1 c Heavy whipping cream
1/4 c Powdered sugar
1/2 ts 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.

Posted to MM-Recipes Digest V4 #8 by Rebecca Bowden on
Feb 14, 1999

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