Stabilized Whipped Cream Icing - Wilton Recipe

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STABILIZED WHIPPED CREAM ICING - WILTON

Lee Jacintho

By
@SwampCatNana

This is the icing with whipped cream I learned from the Wilton Cake Deco classes I took. Hope it's something you can use.
No more thin runny whipped cream, and your whipping cream will hold up for days. This is fabulous on cakes --- for 2 cups whipping cream use 2 tsp gelatin in 2 tbsp cold water, and 1/2 cup sugar.


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Rating:

Comments:

Serves:

2 cups icing

Prep:

20 Min

Cook:

25 Min

Ingredients

1 tsp
unflavored gelatin
4 tsp
cold water
1 c
heavy whipping cream(35%)
1/4 c
sifted icing sugar(confectioners sugar)

Directions Step-By-Step

1
In a small pan, combine gelatin and cold water; let stand until thick
2
Place over low heat, stirring constantly, just until the gelatin dissolves.
3
Remove from heat; cool (do not allow it to set).
4
Whip the cream with the icing sugar, until slightly thick
5
While slowly beating, add the gelatin to whipping cream
6
Whip at high speed until stiff.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy