21 October 2018

Stabilised Whipped Cream Frosting & Banoffee Slice...❥

Ever wondered how to get whipped cream firm enough to pipe in a piping bag?
Wonder no more, for I have the secret for you.
All you do is add a little gelatin!
Stabilised Cream Frosting
TO MAKE:
Sprinkle 1 teaspoon of gelatin powder that is unflavoured over 2 Tablespoons of cold water in a small cup.

Microwave for 10 seconds on high. stir until dissolved
Cool for a few minutes then add 2 Tablespoons of runny cream.
This helps it cool down more.
Then whip 500ml of regular cream with 1 tablespoon icing sugar.
When soft peaks form, add the gelatin mixture folding through to combine.

Place into a piping bag and pipe onto cakes, cupcakes, slices, or cheesecakes.

You can print the recipe HERE.

I used my stabilised Whipped Cream to decorate a delicious Banoffee Slice.
This is super simple to whip up for a quick dessert.

All you do is make a plain biscuit crumb base.
Press into a slice pan.
Refrigerate until firm.
Top with sliced bananas.


Spread over the top one can of pre-made caramel.


Spread a layer of cream over the caramel.



Stabilised Cream Frosting
And then pipe your stabilised cream on top in whatever design you like.



I used a Wilton 2D tip
Refrigerate again for 2 hours, then serve!


Banoffee Slice

OH YUMMY!

You can get the printable for the Banoffee Slice HERE.


#stabilisedwhippedcream #cream #frosting #cakedecoration 





4 comments:

  1. Wow this turned out beautiful. Thank you for sharing at To Grandma's House We Go.

    ReplyDelete
  2. What a great idea! Thanks for sharing at the What's for Dinner party!

    ReplyDelete
  3. Major YUMMY! Thanks for sharing with us at the To Grandma's house we go link party see you next week!

    ReplyDelete

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