*  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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