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Stabilised Whipped Cream

TO MAKE:
Sprinkle 1 teaspoon of gelatin powder that is unflavoured over 2 Tablespoons of cold water in a small cup.

Microwave for 10 seconds on high. stir until dissolved

Cool then add 2 Tablespoons of runny cream.

This helps it cool down more.

Then whip 500ml of regular cream with 1 tablespoon icing sugar.

When soft peaks form, add the gelatin mixture folding through to combine.


Place into a piping bag and pipe onto cakes, cupcakes, slices, or cheesecakes.





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