Stabilized Whipped Cream Icing |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 12 |
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Whipped cream does not store well usually; it separates into a thick whipped layer and can get runny underneath. Fix that problem by stabilizing the cream with a little bit of gelatin. Your whipped cream will stay nice and fluffy when stored in the fridge; perfect if you have iced a cake or used it for a dessert that won't be devoured the same day. Read more . I use this as I would Cool Whip in recipes. Ingredients:
1 tsp. unflavored gelatin |
4 tsps. cold water |
1 c. heavy whipping cream (at least 24 hours old and very cold) |
1/4 c. confectioner's sugar |
1/2 tsp. clear vanilla extract (optional) |
Directions:
1. Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly.
2. Whip cream, sugar, and vanilla (if using) until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.
3. Yield: 2 cups. Cakes iced with whipped cream must be stored in the refrigerator. You can use this as you would Cool Whip or other whipped topping in recipes.
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