March 19, 2012

Recipe | Stabilized Whipped Cream Frosting

Holds Up Well, Even in Warm Weather

Have you ever wondered how bakeries and restaurants keep their whipped cream frosting so beautiful and firm throughout the day? This recipe is simple enough, and allows any home cook to finish trifles, waffles, cakes or pies with a beautiful professional flourish.


• 1/2 tsp unflavored gelatin powder
• 2 tablespoons cold water
• 1 cup whipping cream
• pinch salt
• 2 tablespoons confectioner's sugar


1. In a small bowl, add gelatin to cold water to soften.
2. Scald 2 tablespoons of the cream. Pour over the gelatin, stirring until dissolved.
3. Refrigerate about 10-15 minutes or until mixture is the consistency of
egg whites.
4. Manually beat with wire whisk until smooth.
5. In a stand mixer with a whip attachment or with a hand beater, whip remaining cream, salt, and sugar.
6. Add the gelatin mixture and whip everything until thick, stopping to scrape the bowl twice.

Yield: Fills and frosts the tops of two 8" or 9" cake layers; or frosts 10" angel cake or spongecake. Tops one standard 9" pie, with some left over.

Source: Food Pusher. Images: BTal, djwtwo, thepinkpeppercorn, juhansonin (Flickr)

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