Would anyone have a recipe for whipped cream cake icing that would be
suitable for piping with a pastry bag? Not too happy with butter cream. Just
too rich. Thanks in advance.
d

This whipped cream icing won't collapse on your cake.

June

STABILIZED WHIPPED CREAM ICING

1 tsp. unflavored gelatin
4 tsp. cold water
1 c. heavy whipping cream (at least 24 hours old and very
cold)
1/4 c. confectioners' sugar
1/2 tsp. clear vanilla extract
Combine gelatin and cold water in small saucepan. Let stand
until thick.
Place over low heat, stirring constantly just until gelatin
dissolves.
Remove from heat and cool slightly. Whip cream, sugar and
vanilla until
slightly thickened. While beating slowly, gradually add
gelatin to whipped
cream mixture. Whip at high speed until stiff.
Yield: 2 cups
Cakes iced with whipped cream must be kept refrigerated. (This
is the
commercial recipe used by bakeries).

"littleditty" > wrote in message
et...
> Would anyone have a recipe for whipped cream cake icing that would
be
> suitable for piping with a pastry bag? Not too happy with butter
cream. Just
> too rich. Thanks in advance.
> d
>
>

June, thank you! I'll give it a try this weekend.
d

"June Geraci" > wrote in message
. com...
> This whipped cream icing won't collapse on your cake.
>
> June
>
> STABILIZED WHIPPED CREAM ICING
>
> 1 tsp. unflavored gelatin
> 4 tsp. cold water
> 1 c. heavy whipping cream (at least 24 hours old and very
> cold)
> 1/4 c. confectioners' sugar
> 1/2 tsp. clear vanilla extract
> Combine gelatin and cold water in small saucepan. Let stand
> until thick.
> Place over low heat, stirring constantly just until gelatin
> dissolves.
> Remove from heat and cool slightly. Whip cream, sugar and
> vanilla until
> slightly thickened. While beating slowly, gradually add
> gelatin to whipped
> cream mixture. Whip at high speed until stiff.
> Yield: 2 cups
> Cakes iced with whipped cream must be kept refrigerated. (This
> is the
> commercial recipe used by bakeries).

Let me know how it turns out, ok?

June


"littleditty" > wrote in message
. net...
> June, thank you! I'll give it a try this weekend.
> d
>
> "June Geraci" > wrote in message
> . com...
> > This whipped cream icing won't collapse on your cake.
> >
> > June
> >
> > STABILIZED WHIPPED CREAM ICING
> >
> > 1 tsp. unflavored gelatin
> > 4 tsp. cold water
> > 1 c. heavy whipping cream (at least 24 hours old and very
> > cold)
> > 1/4 c. confectioners' sugar
> > 1/2 tsp. clear vanilla extract
> > Combine gelatin and cold water in small saucepan. Let
stand
> > until thick.
> > Place over low heat, stirring constantly just until
gelatin
> > dissolves.
> > Remove from heat and cool slightly. Whip cream, sugar and
> > vanilla until
> > slightly thickened. While beating slowly, gradually add
> > gelatin to whipped
> > cream mixture. Whip at high speed until stiff.
> > Yield: 2 cups
> > Cakes iced with whipped cream must be kept refrigerated.
(This
> > is the
> > commercial recipe used by bakeries).
>
>

Worked out pretty darn good! Had to work quicker than usual to pipe a rose,
but that could be one of two reasons: the humidity is particularly high
today, and I had a little trouble getting the gelatin added in a stream.
Gelatin not something I'm accustomed to working with, so hopefully with a
little practice I can get it down. I'm going to refrigerate the remainder of
the cream and try it again tomorrow. Want to see what it's like after it's
mellowed a bit. Thanks again!
d

"June Geraci" > wrote in message
news
> Let me know how it turns out, ok?
>
> June

Since it doesn't appear the humidity is going to let up, what do you think
if I whipped in a little meringue powder?
d

"June Geraci" > wrote in message
et...

> Sounds like it could have been weather-related. I used it to pipe
> rosettes all over the top of a strawberry-chocolate pie, and they
> came out very pretty, and retained their shape.
>

I've never worked with it, so I don't really feel qualified to
answer that one!

"littleditty" > wrote in message
. com...
> Since it doesn't appear the humidity is going to let up, what do
you think
> if I whipped in a little meringue powder?
> d
>
> "June Geraci" > wrote in message
> et...
>
> > Sounds like it could have been weather-related. I used it to
pipe
> > rosettes all over the top of a strawberry-chocolate pie, and
they
> > came out very pretty, and retained their shape.
> >
>
>

Well, obviously I'm not either! And, I'm So glad you have a sense of humor.
For reasons unknown the whipping separated in the fridge. I'll give it a
try again soon. Thanks again!

"June Geraci" > wrote in message
. net...

> I've never worked with it, so I don't really feel qualified to
> answer that one!


> "littleditty" > wrote in message
> . com...
> > Since it doesn't appear the humidity is going to let up, what do
> you think
> > if I whipped in a little meringue powder?
> > d