2017 Dec 3 - Stabilized Whipped Cream Frosting
I have been following this recipe for my last 2 cakes. It is light, and not as sweet as the butter cream frosting. The trick is how to make the whipped cream to stabilize.
Ingredients
- 1 cup heavy cream, chilled for best results. I put in the freezer for 10-15 mins before using it.
- 1/3 cup white powdered sugar, but really to the level of sweetness you like. I usually use more than 1/3 cup.
- 1 teaspoon extract
- food coloring, optional. I personally like
to blend with color early, the mixture comes out very smooth. However
if you use a lot of different colors in your cake, then this could be a
lot of work. - 1 tsp unflavored gelatin and 2 tbsp (30 ml) water. I use a whole small package with 3 tbsp of water.
Instructions
- Use
very cold heavy cream for best results. Place cream and sugar into a
mixing bowl and whisk on medium speed until soft peaks form. - Turn
mixer off and prepare the gelatin. Combine gelatin with water, stir,
then heat until the gelatin is completely dissolved (microwave for about
30 seconds). Do not let the gelatin cool, simply pour it into the
whipped cream. This is very important. Don't pour from the side if
you have a stand up mixer. Stop the mixer and pour directly into the
center to make sure it is fully incorporated. - Whisk the cream and dissolved gelatin on high
speed until stiff peaks form, about 2 to 3 minutes. Add extract and/or
color last, then whisk for an additional 30 seconds. If time allows,
chill whipped cream for 30 minutes, then pipe. Transfer the frosting
into a pastry bag and frost dessert. Keep cake and dessert refrigerated
until ready to serve.
Credit goes to:
http://tatyanaseverydayfood.com/recipe-items/stabilized-whipped-cream/