Best 3 Stabilized Whipped Cream Icing Recipes
Indulge in the delightful world of stabilized whipped cream icing, a culinary masterpiece that transforms ordinary desserts into extraordinary creations. This versatile icing, also known as ermine frosting, is a symphony of flavors and textures, offering a light and airy texture with an irresistibly smooth and creamy consistency. Prepare to embark on a culinary journey with our curated collection of stabilized whipped cream icing recipes, each designed to elevate your baking skills and impress your taste buds. Discover the secrets of achieving perfect peaks, maintaining stability, and incorporating captivating flavors, colors, and decorations to create stunning cakes, cupcakes, and other delectable treats. Whether you are a seasoned baker or a novice in the kitchen, our recipes provide step-by-step instructions and expert tips to guide you towards icing perfection. Get ready to whip up a batch of this magical icing and transform your desserts into works of art.
Check out the recipes below so you can choose the best recipe for yourself!
STABILIZED WHIPPED CREAM ICING
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
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 ICING - WILTON
This is the icing with whipped cream I learned from the Wilton Cake Deco classes I took. Hope it's something you can use. 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, and 1/2 cup sugar.
Provided by Lee Jacintho
Categories Cakes
Time 45m
Number Of Ingredients 4
Steps:
- 1. In a small pan, combine gelatin and cold water; let stand until thick
- 2. Place over low heat, stirring constantly, just until the gelatin dissolves.
- 3. Remove from heat; cool (do not allow it to set).
- 4. Whip the cream with the icing sugar, until slightly thick
- 5. While slowly beating, add the gelatin to whipping cream
- 6. Whip at high speed until stiff.
STABILIZED WHIPPED CREAM ICING
Categories Game Condiment/Spread
Number Of Ingredients 5
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.
Tips:
- Use heavy cream with at least 36% milkfat content for best results.
- Chill all ingredients and equipment before starting.
- Start with cold, clean bowls and beaters to help the cream whip up faster and more evenly.
- Whip the cream on medium speed until soft peaks form. If you overbeat it, it will become grainy and curdled.
- Add powdered sugar and vanilla extract and whip until stiff peaks form. Be careful not to overbeat, or the cream will become too thick and difficult to spread.
- Stabilize the whipped cream with a small amount of cornstarch or gelatin to help it hold its shape and prevent it from becoming runny or separating.
- Use stabilized whipped cream within 24 hours for best results.
Conclusion:
Stabilized whipped cream is a versatile and delicious topping for cakes, pies, and other desserts. It is easy to make and can be flavored with a variety of extracts, spices, and other ingredients. With a little practice, you can make perfect stabilized whipped cream every time. So next time you're looking for a light and fluffy topping for your favorite dessert, give stabilized whipped cream a try. You won't be disappointed!
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