This is the type used on bakery-style cakes.
Stabilized Whipped Cream Icing
- 2 teaspoons Knox Gelatine
- 4 teaspoons cold water
- 1 cup heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- Mix Knox Gelatine and cold water and set aside.
- Whip the cream, and add confectioner’s sugar. Add gelatine mixture and vanilla extract.
- This does not alter the taste of the whipped cream in any way. It may be used in place of Cool Whip in desserts.