Recipe - To Stabilize Whipped Cream....

1 teaspoon Unflavored gelatin (Knox
comes to mind)
4 teaspoon Cold water
1 cup Heavy whipping cream
One half teaspoon Clear vanilla (or regular if
you do not mind that it
will Not be real white.

Combine gelatin and cold water in a saucepan. Let stand until thick. Place
over low heat, stirring constantly, just until gelatin dissolves. Remove
from heat and cool. DO NOT LET IT SET. Whip cream, sugar, and vanilla until
slightly thickened. While beating slowly, gradually add the gelatin to
whipped cream mixture. Whip at high speed until stiff. Cakes iced with
whipped cream must be stored in the refrigerator. This recipe comes from
the Wilton year book. From: "Kim" kreese@paradise.net Date: Fri, 31 Jan
1997 16:20:32 0500
Posted to EATL Digest 03 Mar 97 by Walt Gray waltgray@MNSINC.COM on Mar
3, 1997.