Whipped Cream Filling

This filling/icing was stable, but not as I expected, I was hoping for more stiff cream. Well I added vanilla extract. Make sure the gelatin mixture is runny and you can pour it in the cream while beating on high.

This tasted and worked great. I made a previous almost slightly similar recipe from this site that ended up having gelatin beads in the whipped cream. For some reason, that was not the case this time. I just heated some water in the microwave, measured out the 1 Tblsp., and then stirred in the gelatin in the separate bowl. I poured it in quickly while blending. This will be my new go to for stabilized whipped cream. Although, this holds up like a frosting it still is whipped cream. So, I would use it in conjunction with a sweet filling on cake or cupcakes or as a filling and a sweet glaze, ganache, or something similar on top. It works for me, but I know most are accustomed to commercial cakes and cupcakes which are extremely sweet. It makes enough whipped cream for 1 cake or 15 cupcakes, and it holds up well in the fridge until serving time.

It is so nice to have a recipe to use when you have to make the whipped cream beforehand or to be able to decorate cakes or cupcakes with before it melts down. I will be using this often. I did add a bit more vanilla but other than that didn't change anything.

Great recipe and easy to adjust. used 3.5T of powdered sugar because the cake was already sweet. let the gelatin sit in cold water for at least a minute. then microwave for a minute at a time, stirring each time until it is liquid. let it sit until its only warm. :)

This recipe was good!! I added a little vanilla to it. I thought it would be a little sturdier...i added some meringue powder to help hold shape. Tastes good!

This turned out amazing, i have been looking for this recipe for awhile. I did add a little more confectioners sugar and some pink food coloring. Used this to frost and fill my Strawberry Almond Shortcake.