STABILIZED WHIPPED CREAM ICING
This cream holds up longer on pies because it doesn't separate. Gelatin stiffens whipped cream and makes the texture seem fuller and slightly spongy. May be used to top a pie or frost a cake.
Provided by ETHELMERTZ
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
- Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
- Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
- Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
Nutrition Facts : Calories 55.2 calories, Carbohydrate 1.2 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 6.1 mg, Sugar 0.8 g
WILTON STABILIZED WHIPPED CREAM
I have been using this method for 30 years, 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.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 2 cups (approx)
Number Of Ingredients 4
Steps:
- In a small pan, combine gelatin and cold water; let stand until thick.
- Place over low heat, stirring constantly, just until the gelatin dissolves.
- Remove from heat; cool (do not allow it to set).
- Whip the cream with the icing sugar, until slightly thick.
- While slowly beating, add the gelatin to whipping cream.
- Whip at high speed until stiff.
Nutrition Facts : Calories 472.8, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 48.1, Carbohydrate 18.3, Sugar 14.8, Protein 3.4
WHIPPED CREAM (STABILIZED)
Put a stop to weeping whipped cream. I think this is the greatest idea since sliced bread. : ) I've doubled this recipe with the same wonderful results.
Provided by dojemi
Categories Dessert
Time 13m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Put water in a small pan.
- Add gelatin.
- Set pan over a pot of boiling water.till it becomes clear.
- DO NOT STIR.
- Cool to room temperature.
- Whip cream to medium thickness.
- Pour gelatin in the center of cream while still whipping.
- Add sugar and vanilla.
- Beat till stiff peaks form.
Nutrition Facts : Calories 116, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 12, Carbohydrate 3.9, Sugar 3, Protein 0.9
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- Melt gelatin for 5 seconds in the microwave. If not fully melted do another 3 seconds. You can tell gelatin is melted when there are no granules of unmelted gelatin visible.After dissolving your gelatin, add in 1 tsp of heavy cream and mix. If your gelatin is too cold, heat again until it's melted (5 seconds).
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