Stabilized Whipped Cream IcingFrom fizzle3nat 8 years ago
How to make it
- 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 (if using) 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 stored in the refrigerator. You can use this as you would Cool Whip or other whipped topping in recipes.
The Cookfizzle3nat Waterville, WA
The Rating5 people
What a great idea, we learn something new everyday, this hint is worth more then a five, but I'm giving you all I can. Thanks so much for sharing this recipe. You have my 5 forks.henrie in Savannah loved it
Great recipe.I always have problem with whipped cream.Thanks for sharing this wonderful recipe :)ambus in Lahore loved it
What a bright idea! I'm making some pie desserts this Christmas. Thanks Natalie!
jrt_mom in Metro Manila loved it