Whipped Cream Icing For Decorating A Cake

Stabilized Whipped Cream Icing Recipe

This recipe does need refrigeration once put onto the cake.

• 2 Tablespoons of powdered sugar
• 1 teaspoon of cornstarch
• 1 cup heavy cream
• 1/2 teaspoon of vanilla

Refrigerate the mixing bowl and beater for at least 15 minutes.In a small saucepan place powdered sugar and cornstarch and gradually stir in 1/4 cup of the cream. Bring to a boil, stirring constantly, and simmer for just a few seconds(until the liquid is thickened). Scrape into a small bowl and cool to room temperature. Add vanilla.Beat the remaining 3/4 cup of cream just until traces of beater marks begin to show distinctly.Add the cornstarch mixture in a steady stream, beating constantly. beat just until stiff peaks form when the beater is raised.

Super Stabilized Whipped Cream

Gelatin stiffens this whipped cream icing recipe, and it can be used for filling and piping roses.

• 1/2 to 1 teaspoon powdered gelatin
• 4 teaspoons water
• 1 cup heavy cream
• 1 Tablespoon sugar
• 1/2 teaspoon vanilla

In the chilled bowl beat the cream and sugar until traces of the beater marks begin to show distinctly. Add the gelatin mixture in a steady stream, beating constantly. Add the vanilla and beat until stiff peaks form when the beater is raised. Use at once to pipe roses. to keep their shape, freeze the roses before placing them onto the cake. Whipped cram can be refrigerated for a few hours before piping rosettes.

Whipped Cream For Piping

With this recipe you use a food processor to "whip" the cream.

• 2 cups heavy cream
• 2 Tablespoons of sugar
• 1 teaspoon of vanilla

Place all ingredients in the bowl of a food processor fitted with a metal blade. Process, checking every few seconds by lifting a small amount of cream with a metal spatula or spoon. the mixture should look thick and creamy and form a slight peak when lifted. it will not be fluffy. use it right away.

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