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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

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.
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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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