Whipped Cream Icing

Whipped Cream Icing (Gelatin)

Whipped cream icing is one of the best icing for cake and it uses less sugar when compare to butter cream icing and goes well with any cake. It is prepared using heavy cream. I used gelatin in this recipe, that gives better texture and handling. Butter cream is usually more sugary and feels heavy after eating but this whipped cream tastes better and also feels light as well.

Ingredients for Whipped Cream Icing

Heavy cream – 2 cup
Granulated Sugar – 1/3 cup
Vanilla extract – 1 tsp
Gelatin – 1/2 tsp
Food coloring – 1/2 tsp (optional)

Directions

Take a small bowl add 1 tbsp cold water and 1/2 tsp Gelatin.
Mix well and leave that for 2 minutes.
Take a mixing bowl and add heavy cream.
Beat the cream for 2 minutes.
Now add sugar and beat for a minute.
Add vanilla extract and beat again.
Check the picture for consistency to add Gelatin.
Beat until the cream sneak peek.
Whipped cream is ready now.

Take out the top layer of the cake.
Apply whipped cream over the cake.
Take a separate bowl and 4 scoop of cream and add food color.
Mix well until the color combined well with the cream.
Make piping bag with zip lock cover and your choice of tip.
Fill the colored cream in the pipping bag.
Decorate whatever designs you like.

Notes

Gelatin is used to stabilize the whipped cream.
Refrigerate the bowl and beating stick for one hour before beating the cream.
I used eggless vanilla cake for this recipe.