Stabilized Whipped Cream Icing Recipe
"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."
How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.
This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer.
Better than the whipped cream that comes in the squirty canisters! Spread on crepes, fruits, pies or your favorite desserts.
A delicate cream cheese frosting that has whipped cream folded into it.
A light and cool topping vaguely resembling Bavarian cream.
This is a wonderful recipe!! The whipped cream forms gorgeous peaks and stays that way for days on a pie without even beginning to weep or break down. I followed the advice of another user and let the 1 tsp of gelatin bloom in cool water for 5 minutes, then microwaved for 10 seconds on 50% power. I then placed the gelatin mixture in the freezer just while I beat the cream and when I was ready to add the gelatin, it was the perfect temperature and beat in exactly right. I used 1/4 confectionery sugar, and then added a bit more at the end as I like it a bit sweeter than this recipe had. GREAT recipe! Will use this over and over again.