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Stabilized Whipped Cream Icing




Source of Recipe


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Stabilized Whipped Cream Icing

Alllrecipes.com
Recipe by: ETHELMERTZ
Reviews rate this recipe 4 of 5 stars.
16 servings
Ready In 25 min.

"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."

Ingredients:
1/4 cup cold water
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
1 tablespoon white sugar
1/2 teaspoon vanilla extract

Directions:
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.

1/16 of recipe equals: Calories: 55 kcal; Fat: 5.5 g; Carbohydrates: 1.2g; Protein: 0.4 g; Cholesterol: 20 mg; Sodium: 6 mg