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 to the whipped cream!
Stabilised Cream Frosting
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 to the whipped cream gently 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 and butter crumb base.
Press into a slice or low-sided square pan.
Refrigerate until firm.
Top with sliced bananas.
Spread over the top one can of pre-made caramel.
Then over the caramel layer, some of the stabilised cream.
Place more cream in a piping bag.
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

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