Recipe
Stabilized Whipped Cream Icing Recipe
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Fizzle3nat / All my dishes 1 year ago
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... More
Prep:15m Cook:5m Servings:12
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 Fizzle3nat |
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Ingredients
- 1 tsp. unflavored gelatin
- 4 tsps. cold water
- 1 c. heavy whipping cream (at least 24 hours old and very cold)
- 1/4 c. confectioner's sugar
- 1/2 tsp. clear vanilla extract (optional)
Directions
- 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.
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henrie 1 year ago said:
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.
ambus 1 year ago said:
Great recipe.I always have problem with whipped cream.Thanks for sharing this wonderful recipe :)
lafluers 12 months ago said:
Thanks for the tip...and the recipe~
jrt_mom 11 months, 1 week ago said:
What a bright idea! I'm making some pie desserts this Christmas. Thanks Natalie!
brianna 8 months, 2 weeks ago said:
I totally agree with Henrie. I love this idea too. Thanks & 5 forks
alexa_francois 6 months, 3 weeks ago said:
Excellent idea! thanks for the tip