stabilized whip cream icing
Author: 
 
Ingredients
  • 2 tsp unflavored gelatin powder
  • 8 tbsp cold water
  • 4 cup heavy whipping cream
  • 8 tbsp confectioner's sugar
Instructions
  1. bloom gelatin over cold water in small bowl to soften.
  2. scald 2 tablespoon of the cream. pour over gelatin, stirring till dissolved.
  3. refrigerate for 15 minutes, then whisk until smooth.
  4. whip remaining cream and sugar just until soft peaks form; whip in the smoothed gelatin mixture, stopping to scrape the bowl. whip until desired consistency
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/06/11/caramel-ribbon-crunch-cupcakes/