Stabilized whipped cream icing recipe
Recipe ingredients:
2 teaspoons Knox Gelatine
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup confectioners sugar
1/2 teaspoon vanilla extract
Mix Knox Gelatine and cold water and set aside.
Whip the cream and add confectioners sugar.
Add gelatine mixture and vanilla extract.
This does not alter the taste of the whipped cream in any way.
It may be used in place of Cool Whip in desserts.
3 comments:
How about a pic of it?
Of what you just prepared...: )
When you say ehip the cream, do you mean to the fluffy stage? I don't know what that is called.
First I would like to say that I did not think at all bout any risque connotations when I posted this. I just found the recipe as I was flitting through the internet and wanted to be able to find it quickly so cut and pasted it here. So sorry-no pictures of whipped cream-this time ;}.
Secondly the "fluffy" stage is called "soft peak" and then a little later on it reaches "stiff peak" stage. If you go past stiff peak stage with whipping cream you risk getting butter. Which I guess would be usable in some baking recipes so it wouldn't be a total loss but I haven't done it accidentally or on purpose so I have no empirical evidence on that one.
Post a Comment