Recipe by Elizebett Rocha Bento Eslinger
Frosting a cake with whipped cream can be problematic because of its instability and susceptibility to humidity and heat. This recipe uses gelatin to increase the stability of the whipped cream. In the refrigerator, it should keep its whipped shape and texture up to 48 hours without weeping.
The gelatin is required to stabilize the whipped cream and to make it last for 48 hours. However, if you don’t want to use gelatin, just omit the gelatin (and the water) and wait to make the recipe until right before serving. You can serve the whipped cream on the side and store any leftovers in the refrigerator; as the whipped cream softens, you can recover it by re-whipping it.
- ½ tbsp water
- ¾ tsp unflavored gelatin (e.g. Knox Original Gelatine)
- 1 ½ cup heavy whipping cream, chilled
- 12 g (~1 tbsp) granulated sugar
- ¾ tsp vanilla extract (or other flavoring)
- Add water to a microwave-safe bowl and sprinkle gelatin on top. Let sit for a few minutes until the powder is no longer visible. Microwave for 5-10 seconds until the gelatin is absorbed (“melts”) into the water.
- With an electric mixer, whisk together whipping cream, sugar, and extract until soft peaks form. With the mixer running on low speed, pour in gelatin mixture and continue whisking on medium speed until stiff peaks form. Don’t overmix.
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