Stabilized Whipped Cream Icing
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
- 1 teaspoon gelatin Unflavored
- 4 teaspoons water Cold
- 1 cup whipping cream Heavy (I used Amul cream)
- 1/4 cup sugar Confectioner ' s (I used finely powdered )
- 1/2 teaspoon Vanilla extract (you can use any essence)
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.
If using agar agar powder instead of gelatin, just sprinkle them onto the cream and whip.
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.
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.
There are better brands of whipping creams like Delight, Tropolite, Rich etc. I prefer using them as they give better texture. Use Amul cream only if you don't have any options, as Amul cream takes longer time to hold shape as compared to the others.