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

  • 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.

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About STABILIZED WHIPPED CREAM ICING - WILTON

Course/Dish: Cakes
Other Tag: Quick & Easy




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