Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
heavy whipping cream
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!
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.
I've made this icing several times now and it's excellent. Holds up very well. Can even be piped through a bag for decorating.
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).
I tried this 3 times. But i didnt put the gelatin in the microwave for 3 min. because it bubbled up after 30 seconds and made a mess. So what i did was just watch it until it started to bubble and then i let it cool for about 10 min. and that worked fine the first and third time but the second time i tried it i didnt wait long enough for it to cool and the cream got all lumpy and seperated so i think the key is just to make sure the gelatin is cool enough. If anyone can explain why its important to leave the gelatin in the microwave for the full 3 min I'd thank you very much bc if it makes a big difference i will have to try it again in a bowl big enough so that it doesnt spill over when it boils. OH! and anybody who is gonna make this should know that it is only enough for a small one layer cake. I iced a 2 layer cake and one cup of cream was only enough to ice the sides, that is why i had to make the extra batches. Good luck everyone!
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....UPDATE 9/1/10...This is way off the base of the recipe here, but I discovered a great way to stabilize the whipped 'just enough' so that it could be piped at least into rosettes for decorating a pie or the side of a bundt. I took 1 cup of the whipping cream and added 1 cup of a non-dairy liquid icing called Rich's Bettercream (if you've ever had an ice cream cake from Dairy Queen, this is the whipped icing that is used) and simply poured them together into my Kitchen Aid and blended until I could see the stiff peaks from the whipping cream. This turned out great! The flavor was perfect since there is lots of sugar and vanilla in the Rich's already. And by using half whipping cream, plain, the flavors balanced out nicely.
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.
Very easy, held up extemely well! I used confectioner's sugar, and added about 4 times what the recipe called for.
* Percent Daily Values are based on a 2,000 calorie diet.
Stabilized Whipped Cream Icing
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 50
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Cream cheese and whipped cream make this frosting addictive.
This frosting tastes delicate but holds up well at room temperature.
You’ll be amazed how easy it is to make homemade frosting.