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Stabilized Whipped Cream Icing Recipe

Stabilized Whipped Cream Icing Recipe

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Ingredients:

Serving

1 tsp. unflavored gelatin
4 tsps. cold water
1 cup. heavy whipping cream (at least 24 hours old and very cold)
1/4 cup. confectioner's sugar
1/2 tsp. clear vanilla extract (optional)

Directions:

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 (if using) 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 stored in the refrigerator. You can use this as you would Cool Whip or other whipped topping in recipes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	53.71 Kcal (225 kJ)
Calories from fat	33.3 Kcal
		% Daily Value*
Total Fat	3.7g	6%
Cholesterol	13.7mg	5%
Sodium	3.91mg	0%
Potassium	7.6mg	0%
Total Carbs	5.23g	2%
Sugars	4.83g	19%
Protein	0.21g	0%
Vitamin C	0.1mg	0%
Calcium	6.7mg	1%

Amount Per 100 g
Calories	316.24 Kcal (1324 kJ)
Calories from fat	196.07 Kcal
		% Daily Value*
Total Fat	21.79g	6%
Cholesterol	80.67mg	5%
Sodium	23.03mg	0%
Potassium	44.74mg	0%
Total Carbs	30.79g	2%
Sugars	28.44g	19%
Protein	1.23g	0%
Vitamin C	0.6mg	0%
Calcium	39.2mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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