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Whipped cream frosting, Whipping cream with gelatin to stabilize for cake decorating



1 tsp. unflavored gelatin
4 tsp. cold water
1 c. heavy cream
1/4 c. icing sugar
1/2 tsp. vanilla

Combine gelatin and water in microwave proof cup. Let stand until thick. Heat
 briefly until dissolved. Cool slightly. Whip cream, until slightly thickened, add
 sugar, vanilla and beat. While beating, slowly add gelatin mixture. Whip at high
 speed until stiff peaks form. Don't over beat (it will turn to butter). You can also
 add melted chocolate. Use immediately, store cake or dessert in fridge. I use this
 all the time, even for whipped cream, just to dollop on a pies.

NOTES : This is easy and necessary for most desserts. When covering a cake with
 whipped cream, this recipe keeps the cream from getting watery!

Did you know that you should always use icing sugar/powdered sugar/confectioners sugar
when making whipping cream,  this helps to prevent it from separating.

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