Whipped Cream Icing

Whipped Cream Icing


  • 1 envelope unflavored gelatin
  • 2 tablespoons cool water
  • 2 cups whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract


Chill cream, bowl and beaters well. Sprinkle gelatin over water in a small glass bowl. Let stand 1 minute to set. Microwave on high power to melt, and warm 30 seconds. Or add gelatin to water in small saucepan and melt over low heat until warmed (do not boil). Remove from heat and set aside to cool slightly. Whip cream in mixer on medium speed until it just begins to thicken. Add sugar and vanilla. Beat until softly whipped but not stiff. While still beating, add the cooled but still liquid gelatin to cream. Beat just until stiff peaks form. Use immediately or cover and refrigerate as long as one day before using. Keep filled or frosted cake in cool place until ready to serve. Can be used with classic or chocolate sponge cakes, chocolate layer cake or white or yellow basic butter cake.

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