Recipe - Stabilized Whipped Cream Icing

1 teaspoon Unflavored gelatin
4 teaspoon Cold water
1 cup Heavy whipping cream; (at
least 24 hours old and very
cold)
One fourth cup Confectioners' sugar
One half teaspoon 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).
Posted to TNT Prodigy's Recipe Exchange Newsletter by JoAnn
joannr@pclink.com on Dec 16, 1997