Stabilized Whipped Cream Icing

SUBMITTED 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."

SERVINGS & SCALING

Original recipe yield: 2 cups

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (14)

DIRECTIONS

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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REVIEWS

MORE MEMBER REVIEWS

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 (like whipped cream), but cooking the gelatin for 3 mins. and leaving it out for 10 was too long and it solidified a bit leaving some scattered gel-balls throughout. Next time, I'll know to heat the gelatin for slightly shorter and leave it out for a little less time as well. I'm going to keep playing with this as it seems like it has potential for good decorating (I made stars, leafs, and writing with it).

17 users found this review helpful

Reviewed on Jan. 28, 2004 by RONJA

Really good if you prefer whipped cream over frostings that are too sweet. Can be flavored with instant coffee, chocolate or peanut butter, or use your own stir-ins.

15 users found this review helpful