Family Favorites Recipes
Stabilized Whipped Cream Icing
This is the type of icing used on bakery-style cakes. It does not alter the taste of the whipped cream in any way. It may be used in place of Cool Whip in desserts.
Ingredients
- 2 teaspoons Knox Gelatine
- 4 teaspoons cold water
- 1 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
Instructions
- Place cold water in small bowl and sprinkle gelatine over it. Let sit for 5 minutes.
- While it's sitting, place heavy cream, confectioners' sugar and vanilla extract in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater.
- When gelatine is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
- Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour in the melted gelatine in a small steady stream.
- Continue beating cream until you reach medium stiff peaks.
- Spread or pipe whipped cream as desired.