Whipped Cream Icing

1. 1

   Combine gelatin and cold water in small saucepan.

2. 2

   Let stand until thick.

3. 3

   Place over low heat, stirring constantly, just until gelatin dissolves.

4. 4

   Remove from heat and cool slightly.

5. 5

   Whip the cream, sugar and vanilla until slightly thickened.

6. 6

   While beating slowly, gradually add gelatin to whipped cream mixture.

7. 7

   Whip at high speed until stiff.

8. 8

   Cakes iced with this icing must be refrigerated.

* Per serving · 4 servings · Values may vary.

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