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My review
Stabilized Whipped Cream Icing
ETHELMERTZ
"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."
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Ingredients
25 m servings 55 calsOriginal recipe yields 16 servings (2 cups)
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Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 55 calories; 5.5 g fat; 1.2 g carbohydrates; 0.4 g protein; 20 mg cholesterol; 6 mg sodium. Full nutrition
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Reviews
Read all reviews 123142 Ratings
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Most helpful positive review
1/14/2008
I used this variaton and it was perfect!!! ~2 teaspoons gelatin, 4 teaspoons cold water, 1 cup heavy whipping cream, 1/4 cup confectioners' sugar, 1 teaspoon vanilla extract.... Combine gelatin ...
Most helpful critical review
11/27/2007
I had to tweak this A LOT to get it to work. There isn't enough sugar or gelatin. Here's what I did instead: 2 teaspoons gelatin, 4 teaspoons cold water, 1 cup heavy whipping cream, 1/4 cup conf...
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1/14/2008
I used this variaton and it was perfect!!! ~2 teaspoons gelatin, 4 teaspoons cold water, 1 cup heavy whipping cream, 1/4 cup confectioners' sugar, 1 teaspoon vanilla extract.... Combine gelatin ...
4/11/2002
I've made this icing several times now and it's excellent. Holds up very well. Can even be piped through a bag for decorating.
2/1/2002
This recipe was a bit tricky for a complete novice using an electric beater... It tastes good (like whipped cream), but cooking the gelatin for 3 mins. and leaving it out for 10 was too long and...
11/27/2007
I had to tweak this A LOT to get it to work. There isn't enough sugar or gelatin. Here's what I did instead: 2 teaspoons gelatin, 4 teaspoons cold water, 1 cup heavy whipping cream, 1/4 cup conf...
4/24/2006
I tried this 3 times. But i didnt put the gelatin in the microwave for 3 min. because it bubbled up after 30 seconds and made a mess. So what i did was just watch it until it started to bubble a...
10/2/2006
I made a double batch of this cream and it was plenty to 'ice' a triple layer 8" and a sqaure 8x8. You must definitely keep this cream very cold, otherwise it will just fall apart on your cake....
12/1/2001
Really good if you prefer whipped cream over frostings that are too sweet. Can be flavored with instant coffee, chocolate or peanut butter, or use your own stir-ins.
7/29/2005
Very easy, held up extemely well! I used confectioner's sugar, and added about 4 times what the recipe called for.
12/26/2011
The 3 stars for this recipe is for the method written. For 5 stars I made the following changes on the second batch I made: Skip the water and use about 1/4 cup of cream to soften the gelatin....