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Add a photoServings: 2
Ingredients
- 1 tsp Unflavored gelatin (Knox comes to mind)
- 4 tsp Cool water
- 1 c. Heavy whipping cream
- 1/2 tsp Clear vanilla (or possibly regular if you don't mind which it won't be real white.
Directions
- Combine gelatin and cool water in a saucepan. Let stand till thick. Place over low heat, stirring constantly, just till gelatin dissolves. Remove from heat and cold. Don't LET IT SET. Whip cream, sugar, and vanilla till slightly thickened. While beating slowly, gradually add in the gelatin to whipped cream mix. Whip at high speed till stiff. Cakes iced with whipped cream must be stored in the refrigerator.
- the Wilton year book.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 2 servings | |
| Calories 212 | |
| Calories from Fat 195 | 92% |
| Total Fat 22.2g | 28% |
| Saturated Fat 13.82g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 25mg | 1% |
| Potassium 47mg | 1% |
| Total Carbs 2.16g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.54g | 0% |
| Protein 1.26g | 2% |
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