Ingredients

• 1 tsp - Unflavoured gelatine
• 4 tsp - Cold water
• 1 cup - Heavy whipping cream
• 1/4 cup - Confectioner's sugar
• 1/2 tsp - Vanilla extract

How to Make Stabilized Whipped Cream Icing

• Combine gelatine and cold water in a small saucepan. Let it stand for a few minutes.
• Place over low heat, stirring constantly just until gelatine dissolves. Remove from the heat and cool slightly.
• Whip cream, sugar, and vanilla (if you are using it) until it has thickened slightly.
• While beating at slow speed, gradually add gelatine to the whipped cream mixture.
• Whip at high speed until stiff. What you should be looking for is a peak formed in the cream.
• The peak should stay stiff. If it goes down, you need to beat again.
• Add any colour of your choice and mix well. It's ready to be used.
• Always keep covered using a plastic wrap.
• Recipe Courtesy: Mareena's Recipe Collections