Stabilized Whipped Cream Icing Recipes

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STABILIZED WHIPPED CREAM FROSTING



Stabilized Whipped Cream Frosting image

The taste of luscious cream will make this whipped cream frosting your new favorite frosting recipe! Recipe includes a how-to video!This recipe makes approximately 3 1/4 cups of frosting, which is enough frosting to cover a 2-layer 8" or 9" cake or generously frost 12 cupcakes.

Provided by Sam Merritt

Categories     Dessert

Time 15m

Number Of Ingredients 5

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 whipping cream (cold)
½ cup powdered sugar ((65g))
1 teaspoon vanilla extract

Steps:

  • 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 later on).
  • Add water and whisk gelatin and water together until all gelatin has been absorbed. Set mixture aside to sit for 5 minutes.
  • 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.
  • 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 5-10 seconds. The mixture should be liquid, but should not be very hot. Use a whisk to briefly stir the contents together to make sure they are smooth.
  • With electric mixer on low speed, drizzle liquid gelatin into the cream. Slowly increase speed to medium/high then continue to beat until you have reached stiff, fluffy peaks.
  • Immediately pipe or ice cake or cupcakes as desired, or use as desired in place of store-bought whipped cream!

Nutrition Facts : ServingSize 12 servings, Calories 124 kcal, Carbohydrate 6 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 12 mg, Sugar 5 g, UnsaturatedFat 4 g

STABILIZED WHIPPED CREAM



Stabilized Whipped Cream image

This easy stabilized whipped cream makes the perfect topping for a cream pie or shortcake, and it takes just a few extra seconds of your time.

Provided by Diana Rattray

Categories     Dessert     Ingredient

Time 11m

Number Of Ingredients 5

1 teaspoon gelatin (unflavored)
1 tablespoon water (cold)
1 cup heavy whipping cream (cold)
4 tablespoons confectioners' sugar (sifted)
1 teaspoon vanilla extract (or another flavoring)

Steps:

  • Gather the ingredients.
  • Put the bowl and beaters in the refrigerator or freezer about 10 to 15 minutes before beginning.
  • Put the unflavored gelatin in a microwave-safe bowl or 1-cup measuring cup. Add the cold water and let stand for 5 minutes, until very thick. Put the thickened gelatin in the microwave. Microwave the gelatin until it dissolves and becomes liquid, about 7 to 10 seconds. Check after 5 seconds, then check it every few seconds until it is completely liquified but not hot. You can also use a double boiler to liquefy the gelatin mixture.
  • Pour the cream into the cold mixing bowl. Beat with an electric mixer on high speed until it begins to thicken, then beat in the confectioners' sugar . Add the vanilla or other flavoring and continue beating until thick but not quite to the soft peak stage.
  • While still beating constantly, pour the liquid gelatin into the cream in a thin stream (if the gelatin has thickened again, heat again for a few seconds, just until liquid). Continue beating until soft or stiff peaks form, as desired. Serve the stabilized whipped cream or store for up to two to three days in an airtight container in the fridge.

Nutrition Facts : Calories 118 kcal, Carbohydrate 5 g, Cholesterol 34 mg, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, Sodium 9 mg, Sugar 5 g, Fat 11 g, ServingSize About 2 cups (8 servings), UnsaturatedFat 0 g

WILTON STABILIZED WHIPPED CREAM



Wilton Stabilized Whipped Cream image

I have been using this method for 30 years, no more thin runny whipped cream and your whipping cream will hold up for days this, is fabulous on cakes --- for 2 cups whipping cream use 2 tsp gelatin in 2 tbsp cold water.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 20m

Yield 2 cups (approx)

Number Of Ingredients 4

1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream (35%)
1/4 cup sifted icing sugar (confectioners sugar)

Steps:

  • In a small pan, combine gelatin and cold water; let stand until thick.
  • Place over low heat, stirring constantly, just until the gelatin dissolves.
  • Remove from heat; cool (do not allow it to set).
  • Whip the cream with the icing sugar, until slightly thick.
  • While slowly beating, add the gelatin to whipping cream.
  • Whip at high speed until stiff.

Nutrition Facts : Calories 472.8, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 48.1, Carbohydrate 18.3, Sugar 14.8, Protein 3.4

STABILIZED WHIPPED CREAM ICING



Stabilized Whipped Cream Icing image

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

Provided by ETHELMERTZ

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 25m

Yield 16

Number Of Ingredients 5

¼ cup cold water
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
1 tablespoon white sugar
½ teaspoon vanilla extract

Steps:

  • Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow 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 must be liquid but not warm when added to cream.
  • Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
  • Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

Nutrition Facts : Calories 55.2 calories, Carbohydrate 1.2 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 6.1 mg, Sugar 0.8 g

STABILIZED WHIPPED CREAM FOR FROSTING CAKES



Stabilized Whipped Cream for Frosting Cakes image

Make and share this Stabilized Whipped Cream for Frosting Cakes recipe from Food.com.

Provided by Cooking Queen

Categories     Dessert

Time 20m

Yield 2 cups

Number Of Ingredients 5

1 teaspoon plain gelatin
2 tablespoons cold water
1 cup whipping cream
4 tablespoons powdered sugar
1 teaspoon vanilla extract

Steps:

  • Add gelatin to cold water in a bowl.
  • Set this over a saucepan with boiling water until the gelatin is clear.
  • Cool to room temperature.
  • Meanwhile whip the cream until it is medium thick.
  • With the mixer still on, pour gelatin into the center of the cream.
  • Continue to whip. Add the powdered sugar and vanilla extract.
  • Continue whipping until cream is in soft peaks.
  • At this point you can add food coloring or use as is.
  • Frost cake or cupcakes.

Nutrition Facts : Calories 482.8, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 48.5, Carbohydrate 19.6, Sugar 16.1, Protein 3.4

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Top Asked Questions

What is stabilized whipped cream frosting?
This luscious stabilized whipped cream frosting is creamy, lightly sweet and sure to become a favorite frosting recipe. Since this whipped cream frosting is stabilized, it holds its shape making it perfect for piping onto cakes, cupcakes and other desserts. In large chilled bowl, combine heavy cream and sugar.
What are the ingredients in a stabilized whipped cream?
1 Gelatin. This is what makes this recipe a stabilized whipped cream. ... 2 Powdered sugar. Those of you who don’t like sugary frostings will be thrilled to hear that there is only ½ cup of sugar in the whole recipe! ... 3 Vanilla extract. Added for flavor. ... 4 Heavy whipping cream. This is the base of our stabilized whipped cream. ...
How do you make whipped cream frosting with gelatin?
How to make whipped cream frosting? Whip your heavy whipping cream, vanilla, and sugar until soft peaks form Dissolve gelatin in water by microwaving for 10 seconds, stirring; repeat two more times until fully dissolved. Add gelatin to whipped cream once it's cooled slightly and whip until stiff peaks form.
How do I use a stabilized icing recipe?
My favorite way to use a stabilized whipped cream icing recipe is to top a flourless chocolate cake and then add berries. Flourless Chocolate Cake with Berries (sugar free version) recipe here. Here is a sugar free version of chocolate budino. Here is my Zuni Cafe Flourless Chocolate Cake. It’s important to make sure the bowl is very cold.

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