Best 6 Stabilized Whipped Cream Icing Wilton Recipes
Indulge your sweet cravings with our collection of stabilized whipped cream icing recipes, a versatile and delightful topping for your culinary creations. From classic vanilla to decadent chocolate and even fruity twists, these recipes offer a range of flavors to elevate your cakes, cupcakes, and other desserts. Discover the secrets to achieving perfect consistency and stability, ensuring your icings stay fluffy and firm, even in warm conditions. Learn how to incorporate various flavorings, colors, and decorations to create stunning visual and taste experiences. Whether you're a seasoned baker or just starting, our detailed instructions and expert tips will guide you towards creating impressive and delicious stabilized whipped cream icings that will leave your taste buds wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
WILTON STABILIZED WHIPPED CREAM
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
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
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 FROSTING
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
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
STURDY WHIPPED CREAM FROSTING
This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer.
Provided by Jo-Lynn Jansen
Categories Desserts Frostings and Icings White
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 10 g, Cholesterol 68.5 mg, Fat 19.1 g, Protein 2.7 g, SaturatedFat 11.9 g, Sodium 89.6 mg, Sugar 8.6 g
STABILIZED WHIPPED CREAM ICING
Make and share this Stabilized Whipped Cream Icing recipe from Food.com.
Provided by Shandibear
Categories Dessert
Time 10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- combine whipping cream and sugar in mixing bowl.
- whip to soft peak stage.
- add piping gel and vanilla, then continue to whip stiff peaks.
- do not overbeat.
Nutrition Facts : Calories 444.7, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.5, Carbohydrate 11.4, Sugar 8.1, Protein 2.4
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.
Tips:
- For the best results, use heavy cream that is at least 35% butterfat.
- Make sure the cream is very cold before whipping it. You can chill it in the refrigerator for at least 30 minutes, or even freeze it for 15 minutes.
- Use a whisk attachment on your stand mixer or a handheld electric mixer to whip the cream.
- Start whipping the cream on low speed, then gradually increase the speed to high.
- Continue whipping the cream until it forms stiff peaks. This will take about 2-3 minutes.
- To stabilize the whipped cream, add 1 tablespoon of powdered sugar or cornstarch for every cup of whipped cream.
- You can also add flavorings to the whipped cream, such as vanilla extract, almond extract, or cocoa powder.
- Stabilized whipped cream can be used to frost cakes, cupcakes, pies, and other desserts.
Conclusion:
Stabilized whipped cream is a versatile and delicious topping that can be used to add a touch of sweetness and elegance to any dessert. By following the tips above, you can easily make stabilized whipped cream at home.
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