STABILIZED WHIPPED CREAM FROSTING
The taste of luscious cream will make this whipped cream frosting your new favorite frosting recipe! Recipe includes a how-to video!This recipe makes approximately 3 1/4 cups of frosting, which is enough frosting to cover a 2-layer 8" or 9" cake or generously frost 12 cupcakes.
Provided by Sam Merritt
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Sprinkle gelatin into a microwave safe measuring cup or other small microwave-safe dish (preferably one with a spout to make it easy to pour later on).
- Add water and whisk gelatin and water together until all gelatin has been absorbed. Set mixture aside to sit for 5 minutes.
- While gelatin is sitting, combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat until the mixture is thickened, but stop shy of reaching soft peaks.
- At this point, check your gelatin. It should have solidified at this point. If so, pop it in the microwave just until the mixture has re-liquified. This usually takes me 5-10 seconds. The mixture should be liquid, but should not be very hot. Use a whisk to briefly stir the contents together to make sure they are smooth.
- With electric mixer on low speed, drizzle liquid gelatin into the cream. Slowly increase speed to medium/high then continue to beat until you have reached stiff, fluffy peaks.
- Immediately pipe or ice cake or cupcakes as desired, or use as desired in place of store-bought whipped cream!
Nutrition Facts : ServingSize 12 servings, Calories 124 kcal, Carbohydrate 6 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 12 mg, Sugar 5 g, UnsaturatedFat 4 g
STABILIZED WHIPPED CREAM ICING
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.
Provided by ETHELMERTZ
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 55.2 calories, Carbohydrate 1.2 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 6.1 mg, Sugar 0.8 g
STABILIZED WHIPPED CREAM FOR FROSTING CAKES
Make and share this Stabilized Whipped Cream for Frosting Cakes recipe from Food.com.
Provided by Cooking Queen
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Add gelatin to cold water in a bowl.
- Set this over a saucepan with boiling water until the gelatin is clear.
- Cool to room temperature.
- Meanwhile whip the cream until it is medium thick.
- With the mixer still on, pour gelatin into the center of the cream.
- Continue to whip. Add the powdered sugar and vanilla extract.
- Continue whipping until cream is in soft peaks.
- At this point you can add food coloring or use as is.
- Frost cake or cupcakes.
Nutrition Facts : Calories 482.8, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 48.5, Carbohydrate 19.6, Sugar 16.1, Protein 3.4
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- Melt gelatin for 5 seconds in the microwave. If not fully melted do another 3 seconds. You can tell gelatin is melted when there are no granules of unmelted gelatin visible.After dissolving your gelatin, add in 1 tsp of heavy cream and mix. If your gelatin is too cold, heat again until it's melted (5 seconds).
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