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:
★★★★☆ 4 votes
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)

Step-By-Step

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.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy