Stabilized Whipped Cream Icing So Tasty

Wednesday, August 14, 2013

Stabilized Whipped Cream Icing

"This cream holds up longer on pies because it doesn't separate. Gelatin stiffens whipped cream and makes the texture appear fuller and slightly spongy. May be used to pinnacle a pie or frost a cake."

Ingredients :

1/4 cup bloodless water
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
1 tablespoon white sugar
half of teaspoon vanilla extract

Instructions :

Prep : 5M	Cook : 16M	Ready in : 25M

Chill blending bowl and beaters for at the least 15 minutes earlier than the usage of. Place water in a small microwave-secure bowl. Sprinkle gelatin over water and permit 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 have to be liquid however no longer warm when delivered to cream.
Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just till beater marks start to reveal extraordinarily.
Add gelatin mixture to cream, pouring in a consistent circulation while beating constantly. Beat till stiff peaks shape. Use straight away.

Notes :

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