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Stabilized Whipped Cream - this uses meringue powder • 2 cups fresh whipping cream • 1/3 cup icing sugar • 3 tablespoons meringue powder • ½ teaspoon vanilla

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Stabilized Whipped Cream

When you need your whipped cream to stay whipped you want to stabilize it, now you can pipe it onto desserts and it will hold its shape

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Wilton Stabilized Whipped Cream

1 teaspoon unflavored gelatin 4 teaspoons cold water 1 cup heavy whipping cream (35%) 1⁄4 cup sifted icing sugar (confectioners sugar) In a small pan, combine gelatin and cold water; let stand until thick. Place over low heat, stirring constantly, just until the gelatin dissolves. Remove from heat; cool (do not allow it to set). Whip the cream with the icing sugar, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff.

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Stabilized Whipped Cream

MUST HAVE RECIPE !! This Stabilized Whipped Cream uses cream cheese and confectioners' sugar for thickening instead of gelatin, so you can use it as a replacement for Cool Whip!

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Wilton Stabilized Whipped Cream

I have been using this method for 30 years, no more thin runny whipped cream and your whipping cream will hold up for days this, is fabulous on cakes - for 2 cups whipping cream use 2 tsp gelatin in 2 tbsp cold water.

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"Never Weep" Whipped Cream

Never Weep Whipped Cream from Food.com: I don't know where I got this, but it works. The whipped cream will keep for a week in the fridge without deflating... great for party make-ahead.

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Mom’s Cream Horns - this is a simple recipe to make even though it appears intimidating. These freeze perfectly so you'd need only defrost them when company arrives! ❊

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