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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Buttercream Wilton Stabilized Icing Recipe

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This recipe for Buttercream Wilton Stabilized Icing is from Homemade Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. unflavoured gelatin
4 t bsp. cold water
1 cup heavy whipping cream, very cold
¼ cup icing sugar
½ tsp. vanilla
Directions:
Directions:
In a small saucepan, combine gelatin and cold water. Let stand until thick. Place over low heat, stirring constantly until gelatin dissolves (about 3 minutes). Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until still. Makes 2 cups. Stabilized whipped cream is airy and fluffy so it will only tint to light, pastel shades. Cakes iced with whipped cream must be stored in the refrigerator. Ideal for icing and decorating with stars, shells or outlines. Not recommended for piping flowers.

 

 

 

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