Whipped Cream Icing I Recipe - Allrecipes.com
Whipped Cream Icing I Recipe

Whipped Cream Icing I

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"Keep cakes iced with this in the fridge."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings

Directions

  1. Mix gelatin and cold water in a small saucepan, and let the mixture stand until gelatin thickens. Cook over low heat, stirring constantly until gelatin dissolves. Remove from heat, and let cool; do not let set.
  2. Whip cream, sugar, and vanilla until slightly thickened. Continue beating slowly, while gradually adding the gelatin. Whip at high speed until stiff.
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2010

This recipe is very good and correct. If you, as other reviewers, can not make this, try something simpler first, like boiling water.

 
Most Helpful Critical Review
Jan 28, 2004

This recipe didn't make very much at all. It also does not smooth out on the cake,

 

16 Ratings

May 12, 2010

This was luscious. I doubled it (except the gelatin; I left that the same) and used it to layer and top a yellow cake with sliced strawberries. The gelatin kept the cream from going weepy, and was stiff enough for a nice thick layer of strawberries and cream in the middle of my cake.

 
Jul 10, 2011

I have this same recipe but I use 1tbsp white sugar, its not sweet but only to give some taste your already sweet cake or pie. You may want to add more if you want it sweetened.. I admit its a tricky recipe. Before you start :You need to cool the bowl that you are going to use for the whip cream and the beaters for at least 15mins before using them. (I usually put mine in the freezer). In another small bowl;Sprinkle gelatin over water, mix and let it soften for 5 mins.( I microwave mine for almost 1 and half maybe 2 minutes total and I stir it every 30 to 60 seconds)..but not too hot as to a hot bubbly boiling because it will harden when it cools..only till it the liquid looks clear. let it stand room temperature and not warm when you add to the heavy cream.. use immediately. I have used it for shell borders, stars and basket weave, for decorations on cakes. It doesn't fall apart like the average whipped cream.. its not a smooth frosting but I think it depends on the long you cook the gel. I hope this helps. :-)

 
Jan 08, 2006

Very good!

 
Jul 16, 2011

I am not a beginner when it comes to baking or making frosting or icing, but apparently I have no clue how to use gelatin. I ended up picking out the gelatin chunks and frosted my cake with the whipped cream. Like others have suggested, there should be some clarification on how to do the gelatin for those of us who have never used it. The gelatin was nice and smooth and after whipping it into the cream it was just stringy and didn't blend. I'm sure it is my fault, but I can't find one recipe online that explains how to do this properly.

 
Dec 11, 2009

This recipe did not give quite enough info on what to expect regarding the speed needed to handle the gelatin; I doubled it for a layer cake. Except for the gelatin, it turned out ok, but had to pick out the chunks of the gelatin.

 
Aug 01, 2011

The quantities worked very well for me. I didn't follow the instructions completely as written - I bloomined the gelatin in a small bowl, then stuck it in the microwave for about 8 seconds (it had set, so I just needed it to liquify). Then I beat it in to the whipped cream. Since this was a filling for a cake roll, I also incorporated about 1T passion fruit puree. Worked like a charm!

 

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Nutrition

  • Calories
  • 96 kcal
  • 5%
  • Carbohydrates
  • 3.7 g
  • 1%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 11 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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