How to Make Stabilized Whipped Cream Icing
 
Prep time
Total time
 
In this recipe, I show you how to make a Stabilized Whipped Cream which can be used to ice cakes and cupcakes and as a topping for other desserts.
Author:
Recipe type: Frosting
Cuisine: Dessert
Serves: 4 cups
Ingredients
Gelatin Mixture
  • 1 teaspoon Gelatin Powder
  • 2 tablespoons Cold Water
Heavy Cream Mixture
  • 500ml Heavy Cream (about 1 pint or 2 cups)
  • 150 grams Confectioner's Sugar (sifted) (5-1/4 ounces or about 1-1/3 cups) or to taste
Instructions
Gelatin Mixture
  1. Place the water in a microwave safe bowl and sprinkle the gelatin powder on top. Allow this mixture to bloom for 5 minutes. The gelatin granules will swell up and absorb the water.
  2. Heat the mixture in the microwave in 10 second intervals. Stir well. Once the mixture is a liquid, you are done heating. The gelatin mixture should not boil.
Making the Whipped Cream
  1. Place the heavy cream in the stand mixer bowl and start whipping with the wire whisk on medium speed for about 3 minutes If you are adding powdered sugar, slowly add it in while you are whisking. You should have soft peaks now.
  2. Add the gelatin mixture to the whipped cream and continue to whisk on medium until still peaks form. Do not over whip or you could end up with butter.
Notes
This item is perishable and items decorated with whipped cream must be kept refrigerated until serving time.

Please note the the stabilized whipped cream may start breaking down in a day or two, but you should get a good 3 or 4 days in the refrigerator. It is best served the day it is made.

For a chocolate variation - add ¼ to ½ cup of melted cooled chocolate to the recipe.
Recipe by Desserts-101.com at /how-to-make-stabilized-whipped-cream-icing/