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Stabilized Whipped Cream Icing

This is the type used on bakery-style cakes.

Stabilized Whipped Cream Icing


  • 2 teaspoons Knox Gelatine 4 teaspoons cold water 1 cup heavy whipping cream 1/4 cup confectioners' sugar 1/2 teaspoon vanilla extract


  1. Mix Knox Gelatine and cold water and set aside.
  2. Whip the cream, and add confectioner's sugar. Add gelatine mixture and vanilla extract.
  3. This does not alter the taste of the whipped cream in any way. It may be used in place of Cool Whip in desserts.

Comments (7)

one question, is it stable enough to make it into a wedding cake? and can i also put it as filling? and do you have a mousse filling recipe. Sorry if im drilling you with all these questions. Thanks
Okay, I dont get it....I followed the instructions and the gelatine got hard and clumpy. I added it anyway to the whipped and it stayed clumpy. Did I do something wrong? I mean the gelatine got clumpy quick. Any suggestions???
how much will this yield?
i tried this and got lumpy gelatin as well, but i was watching good eats and alton made it, when he did he put the gelatin in the microwave to melt it so it wouldnt stay lumpy in the icing.
Any idea if this would be good for decorating? I have used a basic icing with shortening and whipped it up and it holds well.....My hubby hates buttercream icing.
I think you need to put the gelatin in the microwave for 20 seconds tops, so that it turns liquid, and then you add it to the whipped cream, but make sure you beat it really well at HIGH speed while adding the liquid gelatin, because it will get lumpy if you beat it slowly, the gelatin will become solid as soon as it touches the cream.
Adding boiling water to the gelatin will also liquify it...although try it a teaspoon at a time so that the consistency isn't too soup-y.
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