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Stabilized Whipped Cream Icing
This recipe is a bit difficult. I found that adding the gelatin when the beater marks began to show was way too early. I could not get any more air into my shipped cream
Next time... and there will be a next time... I'll wait longer. I used the lesser amount of water and more vanilla. Tasted yummy even though the consistency was not what I was after.
1 user found this review helpful
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Reviewed On:
Mar. 19, 2011
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