Stabilized Whipped Cream Icing Food

WILTON STABILIZED WHIPPED CREAM

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.

STABILIZED WHIPPED CREAM ICING

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.

WHIPPED CREAM FROSTING

Steps:

• Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry.
• Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out.
• The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.

EASIER STABILIZED WHIPPED CREAM

Steps:

• Put all the ingredients in a large mixing bowl.
• Mix on low speed until ingredients are combined.
• Mix on high speed until soft peaks form, scraping sides of bowl often.
• Store tightly covered in the refrigerator for up to 3 days.

STABILIZED WHIPPED CREAM

Steps:

• Soak plain gelatin in cold water for 5 minutes.
• Dissolve by placing it in a container over a small pot of simmering water.
• Allow to cool.
• Using an electric mixer, beat cream in a large well-chilled bowl.
• Just before it becomes soft and billowy, slowly add the sugar and flavorings to the whipped cream at the sides of the bowl, continuing to whip as you do.
• Whip the cream until barely stiff.
• Add melted and cooled gelatin all at once to cream during whipping.
• Stop whipping when cream forms soft peaks.
• Finish beating with whisk to adjust consistency.
• Serve immediately or cover and refrigerate.
• TIPS: For 1 cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
• For 2 cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold water.
• For 6 cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.
• Stabilized whipped cream can be flavored, but do it as soon as possible before the gelatin sets.

STABILIZED WHIPPED CREAM - CORN SYRUP METHOD:

Steps:

• In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.
• Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.