Posted by IshiThis 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.