Stabilized Whipped Cream

Stabilized whipped cream is used to ice cakes or cupcakes to hold the shape it is piped in.This makes use of Gelatin or Agar Agar(vegetarians) to hold the shape of the whipped cream and can be used to pipe shapes onto cakes.

Preparation time 20 minutes
Serves 4 cups
Serving Size 1/4 cup, enough to ice 1- 9 inch  2 layer cake
Calories Per Serving Approximately 175 per serving
Difficulty Medium

1 packet knox gelatin(you can also use agar agar)
2 1/2 cups heavy whipping cream chilled
1 1/2 cup powdered sugar
1/2 teaspoon clear vanilla extract

1.Chill the bowl and the whisk that you will be making the whipped cream in in the freezer for 10 minutes
2.Heat the 1/4 cup of whipped cream and add the gelatin to it and stir well until dissolved and let cool in refrigerator for 10 minutes
3.Now take the remaining whipped cream in the bowl and whisk until it becomes a bit thicker.
4.Now add the powdered sugar and vanilla continue whisking until much thicker.
5.Add the whipped cream that has gelatin and continue mixing until stiff peaks form.Chill in the refrigerator for 5-10 minutes and use to ice on cooled cakes.

If your bowl or room is hot the whipped cream wont form peaks and it will be hard to whip it.Chill them to get a good whipped cream.
Let the gelatin mixture cool completely before adding or the whipped cream wont whip and will melt.
You can add your favorite colors/flavors to the cream.


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