Whipped Cream Icing I11 Reviews
“Keep cakes iced with this in the fridge.” - by Becky
Original recipe yields 2 cups
- Mix gelatin and cold water in a small saucepan, and let the mixture stand until gelatin thickens. Cook over low heat, stirring constantly until gelatin dissolves. Remove from heat, and let cool; do not let set.
- Whip cream, sugar, and vanilla until slightly thickened. Continue beating slowly, while gradually adding the gelatin. Whip at high speed until stiff.
Amount Per Serving (10 total)
- 96 cal
- 8.8 g
- 3.7 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"This recipe is very good and correct. If you, as other reviewers, can not make this, try something simpler first, like boiling water...." See more"
"This recipe didn't make very much at all. It also does not smooth out on the cake,..." See more"
"This was luscious. I doubled it (except the gelatin; I left that the same) and used it to layer and top a yellow cake with sliced strawberries. The gelatin kept the cream from going weepy, and was sti..." See moreff enough for a nice thick layer of strawberries and cream in the middle of my cake."
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