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Receta Stabilized Whipped Cream Icing
by Global Cookbook

Stabilized Whipped Cream Icing
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Ingredientes

  • 1 tsp Unflavored gelatin
  • 4 tsp Cool water
  • 1 c. Heavy whipping cream, (at least 24 hrs old and very cool)
  • 1/4 c. Confectioners' sugar
  • 1/2 tsp Clear vanilla extract

Direcciones

  1. Combine gelatin and cool water in small saucepan. Let stand till thick.
  2. Place over low heat, stirring constantly just till gelatin dissolves.
  3. Remove from heat and cold slightly. Whip cream, sugar and vanilla till slightly thickened. While beating slowly, gradually add in gelatin to whipped cream mix. Whip at high speed till stiff.
  4. Yield: 2 c. Cakes icedwith whipped cream must be kept refrigerated. (This is the commercial recipe used by bakeries).