Stabilized Whipped Cream Icing Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 1

Ingredients:
1/2 teaspoon gelatin powder
2 tablespoons cold water
1 cup whipping cream
1 speck of salt
2 tablespoons confectioner's sugar
1/2 teaspoon lemon juice

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Directions:

Sprinkle gelatine over cold water in small bowl to soften. Scald 2 tablespoon cream; pour over gelatine, stirring till dissolved. Refrigerate until consistency of unbeaten egg white. Then, mix with hand beater, beat until smooth. Whip remaining cream; add salt, sugar, lemon juice; fold in gelatine mixture.

Source: Good Housekeeping Cookbook

NOTES : Basic recipe fills and frosts top of 2 8" or 9" cake layers; or frosts 10" angel cake or spongecake. Stands up well, even in warm weather.

CHOCOLATE FROSTING: Omit lemon juice. After folding in gelatine mixture, fold in 1 6-oz. pkg. cooled, melted semisweet chocolate pieces (1 cup).

COFFEE FROSTING: To remaining cream, add 1 tsp. instant coffee

ORANGE FROSTING: Substitute 1 tsp grated orange rind for lemon juice.

This recipe from CDKitchen for Stabilized Whipped Cream Icing serves/makes 1

Recipe ID: 18822

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