Stabilized Whipped Cream Icing

Stabilized Whipped Cream Icing

103 Reviews 19 Pics
  • Prep

    5 m
  • Cook

    3 m
  • Ready In

    25 m
ETHELMERTZ
Recipe by  ETHELMERTZ

“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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Ingredients

Adjust Servings

Original recipe yields 2 cups

Directions

  1. 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.
  2. 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.
  3. Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
  4. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

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Reviews (103)

Rate This Recipe
HeatherLovesBudgies
422

HeatherLovesBudgies

I used this variaton and it was perfect!!! ~2 teaspoons gelatin, 4 teaspoons cold water, 1 cup heavy whipping cream, 1/4 cup confectioners' sugar, 1 teaspoon vanilla extract.... Combine gelatin and cold water. Whip the cream, and add confectioner's sugar. Add gelatin mixture and vanilla extract. Continue whipping until the gelatin is incorporated. Lovely firm texture and beautifully spreadable. I stuck it in the freezer for a short time to firm the icing a little more. It came out splendidly!

JILL M.
260

JILL M.

I've made this icing several times now and it's excellent. Holds up very well. Can even be piped through a bag for decorating.

EMILY_IN_AZ
186

EMILY_IN_AZ

This recipe was a bit tricky for a complete novice using an electric beater... It tastes good (like whipped cream), but cooking the gelatin for 3 mins. and leaving it out for 10 was too long and it solidified a bit leaving some scattered gel-balls throughout. Next time, I'll know to heat the gelatin for slightly shorter and leave it out for a little less time as well. I'm going to keep playing with this as it seems like it has potential for good decorating (I made stars, leafs, and writing with it).

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 55 cal
  • 3%
  • Fat
  • 5.5 g
  • 8%
  • Carbs
  • 1.2 g
  • < 1%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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