I prefer whipped cream icing on my cakes as it has good consistency and is easy to work with. During my initial years, I always found it difficult to work with whipped cream, as it would turn runny after some time. Determined to solve this problem, I did some research and I realised that the problem was not with me after all. The cream will always run down unless you stabilise it.
I didn’t have to search for long to get hold of the recipe that would stabilise my whipped cream. It was from Grouprecipes contributed by Natalie. I was thrilled at the result after my maiden attempt itself. The icing held its shape till the last bite of the cake. I have been following this recipe ever since.
Stabilized Whipped Cream Icing
Source: Natalie, GroupRecipes
Unflavored gelatin- 1 teaspoon
Cold water- 4 teaspoons
Heavy whipping cream – 1 cup (I used Amul cream)
Confectioner’s sugar- 1/4 cup (I used finely powdered sugar)
Vanilla extract- 1/2 teaspoon (you can use any essence)
- Use glass or steel bowl for whipping the cream.
- Chill the bowl and beaters in the freezer for at least half an hour before whipping.
- If the room is too warm, keep the bowl in a bigger vessel filled with ice while whipping.
- Chill the cream in freezer for a few minutes just before whipping.
- Always beat on low speed till it thickens and then increase speed to high.
Combine gelatin and cold water in a small saucepan. Let it stand for a few minutes. Place over low heat, stirring constantly just until gelatin dissolves. Remove from the heat and cool slightly.
Whip cream, sugar, and vanilla (if using) until slightly thickened. While beating at slow speed, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. What you should be looking for is a peak formed in the cream. The peak should stay stiff. If it goes down, you need to beat again. You can understand the stiff peaks from the picture above. Add any colour of your choice and mix well. It’s ready to be used. Always keep covered using plastic wrap.