Sturdy Whipped Cream Frosting
Stabilized whipped cream frosting is an easy recipe everyone should know! Perfect for cupcakes or decorating homemade pies or a cake. Because it’s stiff it won’t lose its shape and is perfect for piping on desserts. Keep it white or make it colored!
Prep Time10 mins
Total Time10 mins
Servings: 4 Cups
- 2 1/2 tsp gelatin knox brand, this is one pouch
- 3 TBSP cold water
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla feel free to sub other extracts.
Before whipping your cream, place your beaters or mixer attachment, and your mixing bowl into a freezer for about 15 minutes to allow them to cool.
In a microwave safe bowl, sprinkle the gelatin over the cold water. Stir, and allow to "bloom". This takes about 5 minutes.
Microwave the gelatin mixture for 10 seconds. It will become a liquid versus the solid shape it had been (looks like ugly jello!). Stir to make sure everything is dissolved.
In your chilled mixing bowl, begin whipping the cream on a low speed. Add in the powdered sugar, followed by the vanilla. Move to a higher speed and watch for good peaks to begin to form.
Once the whipping cream is starting to peak, switch back to a lower speed and slowly drizzle the melted liquid gelatin mixture in. Once it's in, switch back to a higher speed and continue to beat until it's reached stiff peaks.
Place in piping bags and pipe shapes, or ice your cake. You can also place in the fridge for a few hours before using, but you may have to thaw a few minutes to get it to be more manageable.
Once you've iced your item, place in a fridge to hold it's shape, or serve immediately.
Calories: 480kcal | Carbohydrates: 18g | Protein: 4g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 51mg | Potassium: 89mg | Sugar: 14g | Vitamin A: 1750IU | Vitamin C: 0.7mg | Calcium: 77mg