To stabilize whipped cream....
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To stabilize whipped cream....
  Cakes    Dairy    Creams  
Last updated 6/12/2012 1:26:48 AM. Recipe ID 61393. Report a problem with this recipe.
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      Title: To stabilize whipped cream....
 Categories: Cakes, Dairy
      Yield: 2 Cups
 
      1 ts Unflavored gelatin (Knox
           -comes to mind)
      4 ts Cold water
      1 c  Heavy whipping cream
    1/2 ts 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.
 




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Recipe ID 61393 (Apr 03, 2005)

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