"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Buttercream (Wilton Stabilized) Recipe

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This recipe for Buttercream (Wilton Stabilized), by , is from Recipes of Family & Friends, 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!

Contributor:  
Contributor:  
Wilton

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. unflavoured gelatin
4 t bsp. cold water
1 cup heavy whipping cream, very cold
cup icing sugar
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.

 

 

 

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