Whipped Cream Frosting Recipe?

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Permalink Reply by Theresa Happe on March 9, 2010 at 1:34pm

I think people just refer to whipped cream differently. It doesn't hold up great for a lot of decorations. You can give it more stability by adding unflavored gelatin, dissolved in water at the end of the beating process. Sometimes the gelatin can get stuck in the decorating tip, so this can be a pain. This is the recipe:

Yields 2 cups

1 liquid cup heavy cream, chilled
1 Tbsp. sugar
1 tsp. vanilla
1 tsp. unflavored gelatin (such as Knox, found in grocery stores)
1/4 liquid cup water

Begin by placing the gelatin in the water, either in the top of a double boiler or heat-proof bowl. Let is soak for 10 minutes.

Now, place the container of dissolved gelatin over simmering water. Do not allow the water to boil. Stir the gelatin until it is completely melted. It will go from being opaque to being clear and glossy. Remove from heat and allow to return to room temperature.

Pour heavy cream into chilled bowl. Beat on low speed until it becomes streaked.

Increase to medium speed and beat just until soft peaks form. (It creates a peak when the beater is lifted, but the peak does not come to a point or flops back down).

While beating, gradually add the gelatin in a slow stream. This is an important step in preventing little globs of gelatin from forming throughout the whipped cream.

Add vanilla (or other flavoring, if desired) and the sugar in a slow stream.

Beat just until firm peaks form. Do not over beat or you will create butter.

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Permalink Reply by Susan Ferreira-Emery on March 9, 2010 at 2:06pm

Hello Maureen. Theresa's answer is great but I would like to add a little, as long as I am not being bothersome. When I make whip cream I always use the highest fat content heavy cream I can find. I usually freeze the bowl and the whip. Put the heavy cream in to the bowl and turn it on fast but not so that everything goes flying around. As the whip is moving around is a good time to add your sugar.

There are products called whip cream stabilizers that may be helpful especially when dealing with high humidity
hth

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Permalink Reply by tracey lopez on March 9, 2010 at 6:14pm

I bought one called whip n ice, it now comes in strawberry. taste delish. I bought at a local cake supply store here in San Antonio; I'm not sure where else it is sold.

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Permalink Reply by shatama on March 10, 2010 at 12:28am

THERESA SAID IT HOWEVER I LEFT OUT THE JELLO. I MADE THIS WHIPPED CREAM FROSTING FOR THE FIRST TIME AND I JUST LOVED IT. HOWEVER I ADDED MY OWN LITTLE BLENT TO IT. I CRUMBLED OREO COOKIES IN THE BLENDER REAL FINE LIKE SAND. I ADDED THEM IN AND MADE CHOCOLATE CUPCAKES WITH OREO WHIPPED TOPPING

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