Let me know how it turns out, ok?

June


"littleditty" wrote in message
. net...
June, thank you! I'll give it a try this weekend.
d

"June Geraci" wrote in message
. com...
This whipped cream icing won't collapse on your cake.

June

STABILIZED WHIPPED CREAM ICING

1 tsp. unflavored gelatin
4 tsp. cold water
1 c. heavy whipping cream (at least 24 hours old and very
cold)
1/4 c. confectioners' sugar
1/2 tsp. 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).