STABILIZED WHIPPED CREAM ICING - WILTON
This is the icing with whipped cream I learned from the Wilton Cake Deco classes I took. Hope it's something you can use. No more thin runny whipped cream, and your whipping cream will hold up for days. This is fabulous on cakes --- for 2 cups whipping cream use 2 tsp gelatin in 2 tbsp cold water, and 1/2 cup sugar.
Provided by Lee Jacintho
Categories Cakes
Time 45m
Number Of Ingredients 4
Steps:
- 1. In a small pan, combine gelatin and cold water; let stand until thick
- 2. Place over low heat, stirring constantly, just until the gelatin dissolves.
- 3. Remove from heat; cool (do not allow it to set).
- 4. Whip the cream with the icing sugar, until slightly thick
- 5. While slowly beating, add the gelatin to whipping cream
- 6. Whip at high speed until stiff.
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