Ingredients:

  • 1 ½ teaspoons (5g) unflavored powdered gelatin (like Knox)
  • 3 tablespoons (45ml) cold water
  • 2 cups (480ml) heavy cream, very cold (minimum 36% fat content)
  • ½ cup (100g) granulated sugar
  • 1 teaspoon (5ml) pure vanilla extract
  • Pinch of salt

Instructions:

  1. In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5-10 minutes until softened.
  2. Gently heat the bloomed gelatin in a very low saucepan or microwave for a few seconds until just melted and clear. Be careful not to overheat it! Let cool slightly (it should still be liquid but not hot).
  3. Place your mixing bowl and whisk attachment in the freezer for at least 15 minutes. This is crucial for getting maximum volume.
  4. Pour the cold heavy cream into the chilled bowl. Beat on medium speed until soft peaks form.
  5. Gradually add the granulated sugar, vanilla extract, and salt to the whipped cream. Continue beating until stiff peaks form.
  6. With the mixer running on low speed, slowly drizzle the slightly cooled, melted gelatin into the whipped cream. Mix until just combined. Be careful not to overmix!
  7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the frosting to prevent a skin from forming. Refrigerate for at least 30 minutes before using. This allows the gelatin to set and stabilizes the frosting.
  8. After chilling, give the frosting a quick whisk to loosen it up. Use immediately to frost your cake or cupcakes.