Reviewed: Nov. 10, 2009

Good recipe. I heated my gelatin in a double broiler instead of the microwave. I also wanted mine a bit sweeter, so I added 3 - 4 tablespoons of 10x powdered sugar.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

elfgirl1968

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2009

I have to give this recipe 4 stars as is, with a few changes it’s a Five. After reading other reviews I mixed the gelatin in a small glass bowl of cool water if you add it slowly it will almost mix itself. Then heat in microwave on half power (about 500 watts) for 10 sec. this worked wonderful for me. Do chill the beaters and bowl. Allow gelatin to cool a bit then follow the recipe as written. I used spenda run through a grinder to make it carb. and sugar free. It was just what I needed to make mother in laws reduced sugar birthday cake look like it was "cheating". Thank you ETHELMERTZ this is as close as I am going to get to the commercial whipped topping used on the low sugar cakes at the mall.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

robograndma

Home Town: Pensacola, Florida, USA

Living In: Meridian, Mississippi, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 15, 2009

What a GREAT recipe to use for decorators! It held up really well to my decorating needs. It never tried to ooze over or anything! It was very fluffy and just perfect. I did however use a tub of cool whip in place of the whipping cream which made it SUPER easy! I will only be doing that from now on as a matter of fact because it made the whole process so simple. I also used a mixture of almond extract and vanilla because my family loves my almond icing. The other big plus about this recipe is that I could not ask for a better cleanup! NO grease or lard to pick out of my decorating tips, just ran under hot water until it melted and washed with soap and water! Didn't even have to pull out my brush cleaner. I am so happy about this recipe that I may never make buttercream again (unless asked to)!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TwinkyMara

Cooking Level: Expert

Home Town: Harrah, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 12, 2009

This recipe was beautiful!! Very easy to make and very tasty. I decorated my sister's birthday cake with this. I first want to say that I SUCK at decorating cakes. And the decorating came out pretty good. I think it was this icing :D. I will definitely keep this recipe to use the next time! Also. I gave it 5 stars. I don't give anything 5 stars because I am a culinary student and I KNOW good!! This recipe rocks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHICgirl09

Cooking Level: Professional

Home Town: Kankakee, Illinois, USA

Living In: Waterman, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2009

I read through a ton of these reviews and felt I was making an informed decision when I opted to use the 2 tsps of gelatin rather than the 1 tsp called for. I certainly got a nice firm whipped topping that piped onto my 4th of July Strawberry Trifle. Too firm actually, it was reminiscent of caulking and not the soft, gental peaks of cream I was hoping for. Next time I'll know better.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Avon

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 5, 2009

This IS NOT frosting, it is stabilized, whipped cream. You can put the gelatin and water in a very small dish and place that in some hot water to dissolve it, if you can't get the hang of the microwave. I have been using this for a long time, and it's works out well if you follow the directions, and do not overbeat the cream. I always add 1/4 C powdered sugar, as this does not seem like enough. I have used it on cakes, key lime pie, strawberry pie, along side of a molten lava cake, and to decorate the top of cheesecakes. Of course, anything made with this must be refrigerated.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

miff

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2009

This is excellent. I added your recommended amount of gelatine to my regular sweetened whipped cream recipe and it worked like a dream! The whipped cream stays put, is easier to manipulate and holds its shape. Also no effect at all on the taste. Wonderful!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tamsin H

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2009

I followed the recipe exactly as indicated and it turned out wonderfully. It's a great recipe if you want a frosting that is not overpoweringly sweet, and it holds up well. I substituted coconut extract for the vanilla and it was delicious.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sweetjunkie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 9, 2009

I followed this recipe exactly and my gelatin mixture lumped up when I combined it with the cream. Definitely needed more sugar. I ended up picking out all the lumps and piped it onto cupcakes. It was perfect consistency.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jansanderson@sisna.com

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2009

I so wanted to be the one who gives this recipe a five, but unfortunately, it didnt work out so well for me either. Unlike other reviewers, I do not expect this to taste differently from whipped cream. It IS whipped cream!! I just wanted it to stand stiffer for a whipped cream. Mine came out a little grainy, without over beating it. I always make whipped cream, and I know you shouldn't over beat it. It got grainy after I added the gelatin. Maybe I did something wrong, so I am willing to try it again, and change my rating if it works out better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2008

It must be the gelatin in it but this tasted just like Coolwhip to me. I love the way heavy cream tastes when it's whipped fresh but this had that weird after taste to it. For all the steps involved, and the cost of the ingredients, I will probably buy CoolWhip next time I need this. I was kind of disappointed! Also- you should note that this has a very lose consistancy until you put it in the fridge to firm up. I actually made it twice because I thought I did it wrong the first time since it was so runny. An hour later, both batches were like Jello.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

NADIA C.

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2008

I've used this twice now and it's worked out great both times....definitely dissolve the gelatin slowly in a pan on the stove, takes moments and works better. I don't add extra sugar b/c I use it on an extra rich chocolate cake which makes a nice counterpoint to the not too sweet icing.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MEG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2008

I took advice from others and altered this a bit. I used 2t gelatin to 1/4 c water. I did not use the microwave as it tends to heat too quickly and boils over. Instead I disolved it on the stove top over very low heat. Once it had disolved and while the gelatin was cooling I started whipping the cream 1 cup with 1/4 cup powdered sugar and 1 t vanilla. Came out nicely. Not very sweet. If you like you could add more sugar. Word of advice, use this quickly. As it sits it becomes harder to spread it smoothly. Overall I liked it and think I will use again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

sweetnsassycakes

Cooking Level: Professional

Living In: Royal Palm Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2008

This is a really great recipe for decorating with a piping bag. I added about 1 Tbsp of instant coffee granules to the gelatin/water mixture right after I pulled it out of the microwave. I found that the coffee really cut the sweetness of the icing, so I ended up adding extra sifted powdered sugar (maybe about 1/4 cup) until the icing was sweet enough for me. I used this icing on the chocolate mocha cake I and they were very good together.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

cakebuilder

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2008

I used this just for garnish on a cheesecake. It was exactly what I was looking for and held up great! Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2008

Really good recipie, definitely does its job. It worked out great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bianca

Cooking Level: Professional

Home Town: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2008

I used this variaton and it was perfect!!! ~2 teaspoons gelatin, 4 teaspoons cold water, 1 cup heavy whipping cream, 1/4 cup confectioners' sugar, 1 teaspoon vanilla extract.... Combine gelatin and cold water. Whip the cream, and add confectioner's sugar. Add gelatin mixture and vanilla extract. Continue whipping until the gelatin is incorporated. Lovely firm texture and beautifully spreadable. I stuck it in the freezer for a short time to firm the icing a little more. It came out splendidly!

Was this review helpful? [ YES ]
108 users found this review helpful

Reviewer:

HeatherLovesBudgies

Cooking Level: Intermediate

Home Town: Scranton, Pennsylvania, USA

Living In: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2007

I had to tweak this A LOT to get it to work. There isn't enough sugar or gelatin. Here's what I did instead: 2 teaspoons gelatin, 4 teaspoons cold water, 1 cup heavy whipping cream, 1/4 cup confectioners' sugar, 1 teaspoon vanilla extract.... Combine gelatin and cold water. Whip the cream, and add confectioner's sugar. Add gelatin mixture and vanilla extract. Continue whipping until the gelatin is incorporated. Heating gelatin in the microwave never works for me, so I heat mine on the stovetop. Less mess, more consistent result.

Was this review helpful? [ YES ]
51 users found this review helpful

Reviewer:

campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2006

I made a double batch of this cream and it was plenty to 'ice' a triple layer 8" and a sqaure 8x8. You must definitely keep this cream very cold, otherwise it will just fall apart on your cake. It definitely needs more sugar. I doubled the amount called for and it still tasted more like a cream I would put on berries or pie rather than what I would decorate a cake with. Probably more flovring wouldn't hurt either. It's still not stiff enough to decorate with. I'm a cake decorator and the whipped icing I use is at least double the consistency of this cream, at its softest. This is a great cream for berries and pies, good fresh taste, but just not what I was expecting based on the description.

Was this review helpful? [ YES ]
25 users found this review helpful

Reviewer:

Trish

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2006

Obviously I did something wrong.. not sure what. I think I overwhipped it because it just ended up lumpy and no stiff peaks ever formed. Better luck next time!

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

70sdoll

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Stabilized Whipped Cream Icing

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!