Stabilized Whipped Cream Icing

* Exported from MasterCook *

STABILIZED WHIPPED CREAM ICING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Basics Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t unflavored gelatin
4 ts cold water
1 c heavy whipping
-cream -- (at least
-24 hours old and
-very cold)
1/4 c confectioners' sugar
1/2 ts clear vanilla extract

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).
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From: PATh <phannema@wizard.ucr.edu>
Date: Mon, 03 Feb 1997 12:00:51 -0800


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