Stabilized Whipped Cream Icing Recipe
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Stabilized Whipped Cream Icing

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."

Rating: This weblink has been rated 29 times with an average star rating of 4.2 Read Reviews (27)

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Original Recipe Yield 2 cups
 

Ingredients

  • 1/4 cup cold water
  • 1 teaspoon unflavored gelatin
  • 1 cup heavy whipping cream
  • 1 tablespoon white sugar
  • 1/2 teaspoon vanilla extract

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 55 | Total Fat: 5.5g | Cholesterol: 20mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2008 by HeatherLovesBudgies 
I used this variaton and it was perfect!!! ~2 teaspoons gelatin, 4 teaspoons cold water, 1 cup... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2004 by JILL M. 
I've made this icing several times now and it's excellent. Holds up very well. Can even be... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2004 by EMILY_IN_AZ 
This recipe was a bit tricky for a complete novice using an electric beater... It tastes good... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2007 by campagnes 
I had to tweak this A LOT to get it to work. There isn't enough sugar or gelatin. Here's what... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2006 by cristi_nita 
I tried this 3 times. But i didnt put the gelatin in the microwave for 3 min. because it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2004 by RONJA 
Really good if you prefer whipped cream over frostings that are too sweet. Can be flavored... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2006 by Trish 
I made a double batch of this cream and it was plenty to 'ice' a triple layer 8" and a sqaure... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2005 by Dina 
Very easy, held up extemely well! I used confectioner's sugar, and added about 4 times what... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2005 by chellebelle 
Really great when you don't want your whipped cream to weep all over the place. I used it to... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2006 by 70sdoll 
Obviously I did something wrong.. not sure what. I think I overwhipped it because it just... MORE

 
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