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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.

Ingredients

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

Method

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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12 comments:

Nicola said...

Fantastic! I absolutely adore whipped cream frosting.

SugarBeam said...

Thank you for this recipe! This is a great 'secret recipe'!

mbdang said...

Some of the Vietnamese style cakes have a delicious whipped cream frosting on them that holds up really well. I was looking for a recipe similar the the one they use in our local Asian bakery...I think this is it! Thanks for sharing! :)

The Sewing Loft said...

This is a great technique, thanks for sharing. :)

Barb

Scattered Thoughts of a Crafty Mom said...

Just curious, how do you think this would hold up mixed into puddings, etc... (Like you can do with cool whip. I dislike using cool whip because it is made with so much un-pronounceable stuff. I wonder if your recipe can replace cool whip.)
~Jamie

Six Sisters said...

All of your recipes look so good! We loved having you at "Strut Your Stuff Saturday." We hope to see you again soon! -The Sisters

Kristin@gratefulbelly.com said...

Thanks for sharing, I love whipped cream! I hope you'll share this at my link party, it runs through Saturday night! :)

Lisa @ Flour Me With Love said...

I have always wondered, thanks so much for this recipe. I'll be trying this out over the holiday weekend. Thanks so much for sharing at Mix it up Monday :)

Jennifer Juniper said...

I just googled how to do this last week and never got a conclusive recipe. Thanks!

momphotographer said...

Great tip! Thanks!

The Paper Princess said...

This looks awesome! Thanks for sharing at Inspire Me Monday at

Create With Joy
http://create-with-joy.com

Sue said...

Have you ever tried a product called "Whip it"....it works just as well....whipped cream will stay firm for days and days....it's sold in a little 2 pack usually in specialty grocery stores like Whole Foods and Fresh Market...I never go without having a few packs in the pantry....