Stabilized Whipped Cream Icing

• Gluten free

• Condiments

  • 1/2 tsp Clear vanilla extract or lemon juice

• Baking & Spices

  • 1/4 cup Confectioners' sugar

• Dairy

  • 1 cup Heavy whipping cream

• Desserts

  • 1 tsp Gelatin, Unflavored

• Liquids

  • 4 tsp Water

Found on cdkitchen.com

Description

Directions

• Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. CHOCOLATE FROSTING: After folding in gelatine mixture, fold in 1 cup cooled, melted semisweet chocolate pieces. COFFEE FROSTING: To cream, add 1 tsp. instant coffee ORANGE FROSTING: Substitute 1 tsp grated orange rind for vanilla extract. cooks notes Cakes iced with whipped cream must be kept refrigerated. (This is the commercial recipe used by bakeries).

Nutrition