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4 cups
Easy
Published 2009
Because it is less sweet and less rich than most frostings, stabilized whipped cream makes a wonderful filling or icing for a cake. The cream allows the flavor of the cake to come through in a way that buttercream, for instance, does not. Gelatin keeps the cream from softening and losing its texture.
A couple of caveats: When you dissolve the gelatin in the cream, don’t let the mixture get too hot—it just needs to be really warm to dissolve the gelatin—or you’ll heat up the rest of