50+ Friends Club Cookbook -- Cakes and Frostings -- Whipped Cream Piping and Frosting
50+ Friends Club Cookbook
Cakes and Frostings
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Whipped Cream Piping and Frosting
From the Kitchen of: Pepper
Source: Gail's Recipe Swap
| 1/2 | tea. | powdered gelatin (Knox) |
| 4 | tea. | water |
| 1 | cup | heavy whipping cream |
| 1 | tbl | fine sugar |
| 1/2 | tea | pure vanilla extract
|
- Refrigerate the mixing bowl and beater for at least 15 minutes.
- In meantime, in glass measuring cup soften
the gelatin in the water for 5 minutes, then pop into the
microwave oven for 30 seconds, stir to dissolve all of
the gelatin. Gelatin must be liquid but not warm when
added to the cream, so let this stand on the counter for
about 20 minutes or so.
- In the chilled bowl, beat the cream and sugar just until it begins to thicken and you can see traces of the beaters in the fluffy mixture. Add the gelatin in a steady stream, beating constantly. Add vanilla and beat just until stiff peaks form when beater
is raised. Use at once to pipe roses.
- To keep their shapes, freeze the roses before placing them on the cake.