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Stabilised Whipped Cream Frosting

Ingredients

• 1 teaspoon unflavoured gelatine.
• 1 ½ tablespoons cold water.
• 1 ½ cups heavy whipping cream, cold.
• ½ cup (65 g) icing sugar.
• 1 teaspoon vanilla extract.

Instructions

  1. Sprinkle gelatine into a microwave-safe measuring cup or other small microwave-safe dish.
  2. Add water and whisk gelatine and water together until all gelatine has been absorbed. Set mixture aside to sit for 5 minutes.
  3. While the gelatine is sitting, combine heavy cream, powdered sugar, and vanilla extract in a large bowl.
  4. Use an electric mixer to beat until the mixture is thickened, but stop shy of reaching soft peaks.
  5. At this point, check your gelatine. It should have solidified at this point. (This process is called blooming the Gelatine and cannot be missed).
  6. Microwave for 5-10 seconds just until the mixture has re-liquified. Use a whisk to briefly stir the contents together to make sure they are smooth.
  7. With an electric mixer on low speed, drizzle liquid gelatine into the cream. Slowly increase speed to medium/high then continue to beat until you have reached stiff, fluffy peaks.
    Immediately pipe or ice your cake.

Storing:

  • I recommend using the frosting for decorating immediately after preparing for best results, but alternatively, you may store it in an airtight container in the fridge for several days before using it as desired.
  • Stabilised whipped cream will keep in the refrigerator in an airtight container for up to 4-5 days. This recipe may also be frozen once it is piped onto your dessert.

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