1/2 tsp unflavored gelatin powder
2 tbsp cold water1 cup whipping cream (regular or heavy--I always use heavy cream)
2 tbsp confectioner's sugar
Sprinkle gelatin over cold water in small bowl to soften.
Scald 2 tablespoon of the cream; pour over gelatin, stirring till dissolved.
Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.)
With a whisk, beat until smooth.
In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream and sugar; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice.
Fills and frosts top of 2 8" or 9" cake layers; or frosts 10" angel food cake or spongecake.
Fills and frosts top of 2 8" or 9" cake layers; or frosts 10" angel food cake or spongecake.
Tops one standard 9" pie with some left over to enjoy from a spoon.
Stands up well, even in warm weather.
Keep leftover frosting and any product topped with it in the refrigerator until ready to eat.