stabilized whipped cream icing - wilton
(4 ratings)
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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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(4 ratings)
yield
2 cups icing
prep time
20 Min
cook time
25 Min
Ingredients For stabilized whipped cream icing - wilton
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1 tspunflavored gelatin
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4 tspcold water
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1 cheavy whipping cream(35%)
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1/4 csifted icing sugar(confectioners sugar)
How To Make stabilized whipped cream icing - wilton
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1In a small pan, combine gelatin and cold water; let stand until thick
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2Place over low heat, stirring constantly, just until the gelatin dissolves.
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3Remove from heat; cool (do not allow it to set).
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4Whip the cream with the icing sugar, until slightly thick
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5While slowly beating, add the gelatin to whipping cream
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6Whip at high speed until stiff.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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