Stabilized Whipped Cream Icing recipe

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Ingredients

¼ cup cold water
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
1 tablespoon white sugar
½ teaspoon vanilla extract

Nutrition Info

55.2 calories
carbohydrate: 1.2 g
cholesterol: 20.4 mg
fat: 5.5 g
fiber: : -
protein: 0.4 g
saturatedFat: 3.4 g
servingSize: -
sodium: 6.1 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.

  4. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

Recipe Yield

2 cups

Recipe Note

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.

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