How cute are those swirls? Once I’ve piped the shaped
onto the wax paper, I pop the cookie sheet into the freezer for about 15-20
minutes. Truth be told, I’ve left them in the freezer for a week and they still
tasted great. If you do leave them in for more than 20 minutes, I would cover
with cling film once they are stable, frozen and will hold their shape.
In the picture above, I’m using Russian piping tips. There
are many reasons why these are my favorites- but the first reason is because
they are big enough to hold up to the sturdiness of the stabilized whipped
cream frosting. If you put on a piping tip that is too small, it just won’t
squeeze through. These tips pipe the whip cream through like butter! I
absolutely adore the ruffle like shapes they create too!
Ingredients
- 2 1/2 tsp gelatin knox brand, this is one pouch
- 3 TBSP cold water
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla feel free to sub other extracts.
Instructions
- Before whipping your cream, place your beaters or mixer attachment, and your mixing bowl into a freezer for about 15 minutes to allow them to cool.
- In a microwave safe bowl, sprinkle the gelatin over the cold water. Stir, and allow to "bloom". This takes about 5 minutes.
- Microwave the gelatin mixture for 10 seconds. It will become a liquid versus the solid shape it had been (looks like ugly jello!). Stir to make sure everything is dissolved.
- .............................................................................................................................
- ......................................................................................................................................
full recipe : www.majhofftakesawife.com
