This is my new FAVORITE frosting!
I found this recipe in BH&G magazine and saved it for "later". Over the weekend, I was getting out my Costco sized bag of powered sugar to make some frosting and I remembered this recipe. I didn't need to weigh out a pound of sugar or use two sticks of butter!
This was a total life saver!
I found this recipe in BH&G magazine and saved it for "later". Over the weekend, I was getting out my Costco sized bag of powered sugar to make some frosting and I remembered this recipe. I didn't need to weigh out a pound of sugar or use two sticks of butter!
This was a total life saver!
It is light and fluffy. There is a hint of sweet. It won't over power your cupcake flavor.
If you are a fan of home made whipped cream, then this is for YOU!
If you are a fan of home made whipped cream, then this is for YOU!
Here's what you need:
2 Tbsp cold water
1 tsp unflavored gelatin (Knox gelatin)
2 cups heavy cream
1/4 cup granulated sugar
Here's what you do:
In a heavy pot, heat up an inch of water to a boil.
Combine cold water and gelatin in a glass measuring cup and let stand for 2 minutes.
Place the measuring cup into the boiling water and stir until the the gelatin is completely dissolved.
Remove from heat and allow the gelatin to cool at least 5 minutes.
While that is cooling, in a mixing bowl, beat heavy cream and sugar on medium speed. Once the cream starts to thicken, slowly add in the gelatin mixture.
Continue beating until stiff peaks form.
This first time, I did not add any extracts or flavors, but I want to experiment with them soon!
I placed the frosting into a piping bag and used a basic Wilton 2A tip.
Then, I just added some sugar pearls and called them Beautiful!
The gelatin will help the frosting keep its shape for 2 days, but I did find that it got slightly firm (not hard - just firm like jell-o) on the outside. The inside was still fluffy and tasted like whipped cream.
If you have used this recipe and like it, please let me know. It's new to me!
Don't bother with the Cool Whip -THIS would also be GREAT on that pumpkin pie that you have planned for Thanksgiving! Enjoy!
P.S. I would not use this frosting for cake pops... Just sayin'.
Smile and the World Smiles with You!
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Hoosier Homemade
I have been looking for a recipe like this. Do you have to refrigerate it? I do a lot of cakes and would like to try this out. It looks yummy!
ReplyDeleteWe made it and ate it. I refrigerated some to test the next day and, it was "chewy" - the outside had a hardness to it from the gelatin. But it was still good!
ReplyDeleteHow about leaving it out in a cool room-not the refrigerator?
ReplyDeleteOh, the frosting looks luscious....oops, I licked the screen!! I actually used a recipe just like this to fill my cream puffs because the gelatin helps hold its shape longer! This is so going on my pumpkin pie this year! I love you blog, I'm a self taught baker also! Joining up a follower! xo Jina
ReplyDeleteAWESOME! I'm going to try this for sure.
ReplyDeleteThat frosting looks delish! Love the little pearl sugar balls too!
ReplyDelete