STABILIZED WHIPPED CREAM ICING - WILTON

Stabilized Whipped Cream Icing - Wilton Recipe

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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.

Rating:

★★★★☆ 4 votes

Comments:
Serves:
2 cups icing
Prep:
20 Min
Cook:
25 Min

Ingredients

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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)

How to Make STABILIZED WHIPPED CREAM ICING - WILTON

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.

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About STABILIZED WHIPPED CREAM ICING - WILTON

Course/Dish: Cakes
Other Tag: Quick & Easy




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