Stabilized Whipped Cream Frosting
–adapted from cdkitchen
1/2 tsp unflavored gelatin powder
2 tbsp cold water
1 cup whipping cream
pinch salt
2 tbsp confectioner’s sugar
1. Sprinkle gelatin over cold water in small bowl to soften.
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| Gelatin mixture–I let this get too firm in the fridge, but it worked. |
2. Scald 2 tablespoon of the cream; pour over gelatin, stirring till dissolved.
3. Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth.
4. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream, salt and sugar; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice.
Fills and frosts top of 2 8″ or 9″ cake layers; or frosts 10″ angel
cake or spongecake. Tops one standard 9″ pie with some left over to enjoy from a spoon. Stands up well, even in warm weather.
Chocolate Cream Pie with Stabilized Whipped Cream on top
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| Same pie as above, 2 days later. The whipped cream is holding up to the time, fridge, and plastic wrap. |