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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | {| border=1 width=90% cellspacing=1 cellpadding=8 |- !style="background:#8080f0" colspan=2 |Stabilized Whipped Cream Icing |- !style="background:#c0c0f0" width=40%|Ingredients !style="background:#c0c0f0" width=60%|Procedure |- |style="background:#e0e0ff"| * {{units|250 ml|1 cup}} Heavy Whipping Cream * {{units|30 ml|2 tablespoons}} Confectioners' Sugar * {{units|2.5 ml|½ teaspoon}} Vanilla extract * {{units|30 ml|2 tablespoons}} Piping Gel (Put mouse over calculator to get English measurements) |style="background:#e0e0ff"| Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add Piping Gel and vanilla, then continue to whip until stiff peaks form. Do not overbeat. Makes 1 1/2 to 2 cups. |} |
| h Spanish (es) | {{clear}} |
