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Whipped Cream Icing I

Whipped Cream Icing I

Becky

Becky

Keep cakes iced with this in the fridge.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. Whip cream, sugar, and vanilla until slightly thickened. Continue beating slowly, while gradually adding the gelatin. Whip at high speed until stiff.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

matpakke
32

matpakke

1/22/2010

This recipe is very good and correct. If you, as other reviewers, can not make this, try something simpler first, like boiling water.

skipperdog
27

skipperdog

5/12/2010

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 stiff enough for a nice thick layer of strawberries and cream in the middle of my cake.

TFIXIN2
27

TFIXIN2

1/28/2004

This recipe didn't make very much at all. It also does not smooth out on the cake,

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