Whipped cream frosting is a sweet and fluffy preparation that has accompanied the decoration and flavor of numerous desserts since ancient times. Its origin dates back to European tradition, especially in France and Switzerland, where whipped cream became popular as a versatile and delicate ingredient for pies and cakes. In Latin America, this frosting maintains a strong presence, although it goes by different names depending on the country: in Mexico it is usually simply called "whipped cream," in Argentina and Chile it is commonly known as "Swiss meringue" or "chantilly," and in other places like Colombia and Venezuela, it is referred to as "chantilly cream" or "sweet whipped cream." This frosting stands out for its light and creamy texture, providing a sophisticated and delicious finish to any dessert.
Whipped cream frosting
How to Prepare Whipped Cream Frosting
To begin, combine the gelatin and cold water in a small saucepan.
Let it rest until it thickens.
Place over low heat, stirring constantly, only until the gelatin dissolves.
Remove from heat and let it cool, but do not let it set.
Whip the cream, powdered sugar, and vanilla extract until slightly thick.
While whipping slowly, gradually add the gelatin to the whipped cream mixture.
Whip at high speed until stiff.
Ingredients: Gelatin, water, whipping cream, powdered sugar, vanilla extract.
Ingredients (5)
- Gelatin
- Water
- Whipping cream
- Powdered sugar
- Vanilla extract
Instructions (13 steps)
- 1 Combine the gelatin and cold water in a small saucepan
- 2 Let it rest until it thickens
- 3 Place over low heat
- 4 stirring constantly
- 5 only until the gelatin dissolves
- 6 Remove from heat and cool
- 7 but do not let it set
- 8 Whip the cream
- 9 sugar
- 10 and vanilla until slightly thick
- 11 While slowly whipping
- 12 gradually add the gelatin to the whipped cream mixture
- 13 Whip at high speed until firm
Nutritional Information
Calories:
119 kcal
Protein:
0g
Carbohydrates:
34g
Fat:
16g
Azúcar:
0g
Sodio:
1mg