Stabilized Whipped Cream Icing
From fizzle3nat 15 years ago
- 5 minutes to make
- Serves 12
Whipped cream does not store well usually; it separates into a thick whipped layer and can get runny underneath. Fix that problem by stabilizing the cream with a little bit of gelatin. Your whipped cream will stay nice and fluffy when stored in the fridge; perfect if you have iced a cake or used it for a dessert that won't be devoured the same day. Read more I use this as I would Cool Whip in recipes. See less
Ingredients
- 1 tsp. unflavored gelatin shopping list
- 4 tsps. cold water shopping list
- 1 c. heavy whipping cream (at least 24 hours old and very cold) shopping list
- 1/4 c. confectioner's sugar shopping list
- 1/2 tsp. clear vanilla extract (optional) shopping list
How to make it
- Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly.
- Whip cream, sugar, and vanilla (if using) until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.
- Yield: 2 cups. Cakes iced with whipped cream must be stored in the refrigerator. You can use this as you would Cool Whip or other whipped topping in recipes.
The Rating
Reviewed by 5 people-
What a great idea, we learn something new everyday, this hint is worth more then a five, but I'm giving you all I can. Thanks so much for sharing this recipe. You have my 5 forks.
henrie
in Savannah loved it
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Great recipe.I always have problem with whipped cream.Thanks for sharing this wonderful recipe :)
ambus
in Lahore loved it
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What a bright idea! I'm making some pie desserts this Christmas. Thanks Natalie!
jrt_mom
in Metro Manila loved it
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