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Add a photoServings: 1
Ingredients
- 1 tsp Unflavored gelatin
- 4 tsp Cool water
- 1 c. Heavy whipping cream, (at least 24 hrs old and very cool)
- 1/4 c. Confectioners' sugar
- 1/2 tsp Clear vanilla extract
Directions
- Combine gelatin and cool water in small saucepan. Let stand till thick.
- Place over low heat, stirring constantly just till gelatin dissolves.
- Remove from heat and cold slightly. Whip cream, sugar and vanilla till slightly thickened. While beating slowly, gradually add in gelatin to whipped cream mix. Whip at high speed till stiff.
- Yield: 2 c. Cakes icedwith whipped cream must be kept refrigerated. (This is the commercial recipe used by bakeries).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 176g | |
| Calories 540 | |
| Calories from Fat 391 | 72% |
| Total Fat 44.43g | 56% |
| Saturated Fat 27.64g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 51mg | 2% |
| Potassium 94mg | 3% |
| Total Carbs 34.2g | 9% |
| Dietary Fiber 0.0g | 0% |
| Sugars 30.45g | 20% |
| Protein 2.52g | 4% |
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