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. :-)
—raine8
