*  Exported from  MasterCook  *
 
                       To Stabilize Whipped Cream....
 
 Recipe By     :
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Info                             Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            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.
    From: “Kim” <kreese@paradise.net>
   Date: Fri, 31 Jan 1997 16:20:32 -0500
 
 
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