Stabilized Whipped Cream Frosting

By kmad

Ingredients

• 1/2 tsp unflavored gelatin powder
• 2 tbsp cold water
• 1 cup whipping cream
• pinch salt
• 2 tbsp confectioner's sugar

Details

Servings 12
Adapted from food-pusher.blogspot.com

Preparation

Step 1

1. Sprinkle gelatin over cold water in small bowl to soften. 

Gelatin mixture--I let this get too firm in the fridge, but it worked.
2. Scald 2 tablespoon of the cream; pour over gelatin, stirring till dissolved.
3. Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth. 
4. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream, salt and sugar; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice.

Fills and frosts top of 2 8" or 9" cake layers; or frosts 10" angel cake or spongecake. Tops one standard 9" pie with some left over to enjoy from a spoon.  Stands up well, even in warm weather.