Stabilized Whipped Cream for Icing and Decorating

Adding a half-tablespoon of plain gelatin gives whipped cream a thicker consistency so that it can be put in a piping bag for decorating desserts. Reduce the amount of gelatin used to 1 teaspoon and add it to a cup of whipping cream, and you'll have the perfect consistency for "icing" a layer cake.

Alternatively, you can use instant pudding mix as a stabilizing ingredient in Whipped Cream Frosting.

The starch in instant pudding mix is formulated to thicken without using heat, and keeps the whipped cream from losing its fluffiness when spread on a cake and can be made up to 2 days in advance.

The instructions for using gelatin to stabilize whipped cream were clipped from the "Food Section" of the Toronto Star newspaper. The chocolate pudding mix Whipped Cream Frosting is from Southern Living Magazine (December 2024).

Stabilized Whipped Cream for Decorating with a Piping Bag

• 1/2 envelope (about 1/2 tbsp) unflavored gelatin
• 3 tbsp water at room temperature
• 1 cup whipping cream, chilled
• 2-3 tbsp. icing sugar
• 1 tsp vanilla (or rum or brandy)

Stabilized Whipped Cream for Frosting a Cake

• 1 tsp unflavored gelatin
• 3 Tbsp water at room temperature
• 1 cup whipping cream, chilled
• 2-3 Tbsp icing sugar
• 1 tsp vanilla

Directions:

Sprinkle gelatin over water in a heat-proof bowl.
 Let stand till water is absorbed.
 Place the bowl in boiling water and stir until gelatin is dissoved--but don't let the gelatin boil
Cool to room temperature.

Beat whipping cream to consistency of soft custard.
Continue beating while pouring in gelatin, in a steady stream.
 Beat till almost stiff, adding icing sugar and vanilla (or a tablespoon of brandy or rum).

Fill the piping bag right away and pipe cream onto dessert--or if icing a cake, swirl the whipped cream onto the top and sides of the cooled cake with a rubber spatula. Chill the dessert or cake until serving time.

Whipped Cream + Pudding Mix Cake Frosting

Using the pudding mix stabilizes the whipped cream so it can be made up to two days in advance.

To frost a chocolate cake, use white chocolate instant pudding and pie filling mix, or vanilla for a vanilla cake.

• 3-3/4 cups heavy whipping cream
• 1 cup powdered (icing) sugar
• 1/3 cup instant pudding and pie filling mix (such as Jell-O, from a 3.3 oz. pkg
• 1/4 tsp kosher salt

1. Refrigerate large mixer bowl and whipping beaters until cold.
2. Combine all ingredients in the cold bowl and and beat on medium-low speed until mixture is smooth and just starting to thicken, about 5 minutes, stopping often to scrape down sides of bowl.
3. Increase mixer speed to mediu and beat until medium-stiff peaks form, 1-2 minutes more. Frosting will continue to thicken slightly as it stands.
4. Use immediately or store in an airtight container in the refrigerator up to 2 days. Stir, if needed, before using.