Stabilized Whipped Cream Icing
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by ETHELMERTZ
This cream holds up longer on pies because it doesn't separate. Gelatin stiffens whipped cream and makes the texture seem fuller and slightly spongy. May be used to top a pie or frost a cake.
Ingredients
1/4 cup cold water
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
1 tablespoon white sugar
1/2 teaspoon vanilla extract
Instructions
Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
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