Normal whipped cream is not able to keep it’s shape for long, especially in humid places like Singapore, hence, if any baker wants to use it to frost cakes or pipe some decorations, the stabilised version will be a better choice. Here’s the stabilised whipped cream I have used to frost cakes and pipe rosettes.
- 2 tsp gelatin powder
- 8 tsp cold water
- 2 cups cold whipping cream
- 1 tsp vanilla extract
- 1 tbsp icing sugar (optional – I omit this most of the time if the cake is sweet)
- Put the water in a small saucepan and sprinkle gelatin powder on top and let the mixture sit for about 5 minutes.
- Melt the gelatin in the water over low heat until fully melted.
- Whip the cold whipping cream together with the icing sugar till medium peak.
- Pour the cooled gelatin liquid slowly into the whipped cream and whisk till stiff peak.
- Fold the vanilla extract into the stabilised whipped cream and use to assemble the cakes.
I have used this to do rosettes cakes and even unicorn cakes.