This stabilized whipped cream frosting recipe makes lightly sweetened, thick and fluffy, perfectly pipe-able frosting that doesn’t weep or lose its shape! This recipe comes together in 15 minutes and can be used to ice cakes or cupcakes or anywhere in place of store-bought whipped cream!
Recipe: sugarspunrun.com/stabilized-w...
Ingredients
1 teaspoon unflavored gelatin (this is usually sold near the Jell-O in the grocery store)
1 ½ Tablespoons cold water
1 ½ cups heavy cream, cold
½ cup powdered sugar (65g)
1 teaspoon vanilla extract
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Instructions
00:00 Introduction
00:40 Sprinkle gelatin into a microwave safe measuring cup or other small microwave-safe dish (preferably one with a spout to make it easy to pour).
01:11 Add water and whisk gelatin and water together until all gelatin has been absorbed. Set mixture aside to sit for 5 minutes.
01:30 While gelatin is sitting, combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat until the mixture is thickened, but stop shy of reaching soft peaks.
02:40 At this point, check your gelatin. It should have solidified at this point. If so, pop it in the microwave just until the mixture has re-liquified. This usually takes me less than 10 seconds. The mixture should be liquid, bus should not be very hot. Use a whisk to whisk the contents together to make sure they are smooth.
03:10 With electric mixer on low speed, drizzle gelatin into the cream. Slowly increase speed to medium/high then continue to beat until you have reached stiff, fluffy peaks.
03:25 Immediately pipe or ice cake or cupcakes as desired.
Notes
Storing
Frosting should be used for decorating immediately after preparing. After decorating, store in the refrigerator for up to 5 days.
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