"Stayin' On Your Cake " Real Whipped Cream Almond Icing
"Stayin' On Your Cake" Real Whipped Cream Almond Icing
" Don't leave me here in a world, filled with cream that might have been... been whipped, that is! Have you ever tried to whip cream only to discover it won't whip, or if you've managed to whip it into icing, find that it's got leaving on it's mind, preferring to fall or slide off the cake,perhaps even taking a layer or two with it? Well, my recipe for Almond Whipped Cream icing is sure to be a hit, and I've included a sure-fire tip to keep that icing from leavin' !
Before I begin to whip cream, I make sure that I am working in a cool kitchen. I also put dry beaters and a dry mixing bowl in the refrigerator for a half hour prior to beginning.
You'll need:
Heavy Cream
sugar
Almond Extract
Unflavored Gelatin
water
For every cup of heavy cream ,sprinkle 1 tsp. of unflavored gelatin (Knox) over 2 tbs. of cold water in a heat proof bowl in a skillet filled with 1/2 " of boiling water. Stir until the gelatin dissolves. COOL. With an electric mixer, whip one cup of heavy cream, 3 tbs. of sugar and 1/2 tsp. almond extract in a chilled bowl until it reaches soft peak stage, and then slowly add the gelatin mixture. Continue beating until desired consistency or stiff. Makes 2 cups of whipped cream and should be enough to ice a layer cake.
* The unflavored gelatin step is the secret to keeping the icing on the cake
