Stabilized Whipped Cream Frosting
This is my new FAVORITE frosting!! I found this recipe in BH&G magazine and saved it for “later”. Over the weekend, I was getting out my Costco sized bag of powered sugar to make some frosting and I remembered this recipe. I didn’t need to weigh out a pound of sugar or use two sticks of butter! Stabilized Whipped Cream Frosting is great for many summer fruit desserts. It’s light and fluffy and perfect for a strawberry shortcake, to use on an ice cream cake, or to just add to fresh berries. The added gelatin helps the cream to hold its shape and it won’t start weeping all over your dessert try. It’s AWESOME!!
- 2 Tbsp cold water
- 1 tsp unflavored gelatin (Knox gelatin)
- 2 cups heavy cream
- 1/4 cup granulated sugar
- In a heavy pot, heat up an inch of water to a boil.
- Combine cold water and gelatin in a glass measuring cup and let stand for 2 minutes.
- Place the measuring cup into the boiling water and stir until the the gelatin is completely dissolved.
- Remove from heat and allow the gelatin to cool at least 5 minutes.
- While that is cooling, in a mixing bowl, beat heavy cream and sugar on medium speed. Once the cream starts to thicken, slowly add in the gelatin mixture.
- Continue beating until stiff peaks form.
This first time, I did not add any extracts or flavors, but I want to experiment with them soon!
I placed the frosting into a piping bag and used a basic Wilton 2A tip.
Then, I just added some sugar pearls and called them Beautiful!
The gelatin will help the frosting keep its shape for 2 days, but I did find that it got slightly firm (not hard – just firm like jell-o) on the outside. The inside was still fluffy and tasted like whipped cream.
If you have used this recipe and like it, please let me know. It’s new to me!
Don’t bother with the Cool Whip –THIS would also be GREAT on that pumpkin pie that you have planned for Thanksgiving! Enjoy!
P.S. I would not use this frosting for cake pops… Just sayin’.