stabilized whipped cream icing - wilton
(5 RATINGS)
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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prep time
20 Min
cook time
25 Min
method
---
yield
2 cups icing
Ingredients
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup heavy whipping cream(35%)
- 1/4 cup sifted icing sugar(confectioners sugar)
How To Make stabilized whipped cream icing - wilton
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Step 1In a small pan, combine gelatin and cold water; let stand until thick
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Step 2Place over low heat, stirring constantly, just until the gelatin dissolves.
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Step 3Remove from heat; cool (do not allow it to set).
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Step 4Whip the cream with the icing sugar, until slightly thick
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Step 5While slowly beating, add the gelatin to whipping cream
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Step 6Whip at high speed until stiff.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
Tag:
#Quick & Easy
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