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Ingredients
| water: 1/4 cup (cold) |
| unflavored gelatin: 1 tsp |
| heavy whipping cream (fluid): 1 cup |
| granulated sugar: 1 Tbl |
| vanilla extract: 1/2 tsp |
Stabilized Whipped Cream Icing
Credit: AllRecipes
User rating:
"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."
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Prep Time
5 min -
Cook Time
3 min -
Servings
16 serving(s)
Tags
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.