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  1. Exported from MasterCook

  2. STABILIZED WHIPPED CREAM ICING

  3. Recipe By :

  4. 1 Preparation Time :

  5. Categories : Basics Dessert

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 t unflavored gelatin

  8. 4 ts cold water

  9. 1 c heavy whipping

  10. -cream -- (at least

  11. -24 hours old and -very cold)

  12. 1/4 c confectioners' sugar

  13. 1/2 ts clear vanilla extract

  14. Combine gelatin and cold water in small saucepan. Let stand until thick.

  15. Place over low heat, stirring constantly just until gelatin dissolves.

  16. Remove from heat and cool slightly. Whip cream, sugar and vanilla until

  17. slightly thickened. While beating slowly, gradually add gelatin to whipped

  18. cream mixture. Whip at high speed until stiff. Yield: 2 cups Cakes iced

  19. with whipped cream must be kept refrigerated. (This is the commercial

  20. recipe used by bakeries). - - - - - - - - - - - - - - - - -

  21. From: PATh <phannema

  22. wizard.ucr.edu>

  23. 03 Feb

  24. 51 -0800 - - - - - - - - - - - - - - - - - -

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