| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Info |
2 |
Servings |
INGREDIENTS
| 1 |
ts |
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. |
INSTRUCTIONS
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
Posted to EAT-L Digest 03 Mar 97 by Walt Gray <waltgray@MNSINC.COM> on Mar
3, 1997.
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