STABILIZED WHIPPED CREAM ICING - WILTON
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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- 1 tsp
- unflavored gelatin
- 4 tsp
- cold water
- 1 c
- heavy whipping cream(35%)
- 1/4 c
- sifted icing sugar(confectioners sugar)
1In a small pan, combine gelatin and cold water; let stand until thick
2Place over low heat, stirring constantly, just until the gelatin dissolves.
3Remove from heat; cool (do not allow it to set).
4Whip the cream with the icing sugar, until slightly thick
5While slowly beating, add the gelatin to whipping cream
6Whip at high speed until stiff.