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STABILIZED WHIPPED CREAM ICING




Source of Recipe


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List of Ingredients




1 tsp. unflavored
gelatin
4 tsp. cold water
1 c. heavy whipping cream (at least 24 hours old and very cold)
1/4 c. confectioners' sugar
1/2 tsp. clear vanilla extract


Recipe



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).