Jello to Icing

Happier Than A Pig 

Jello Frosting
3 oz package Jello (pick your flavor/color, not sugar free)
2/3 C sugar
1 egg white
1 tsp vanilla extract
1/2 C boiling water (must be boiling to dissolve the sugar)

1. Put everything except boiling water in the metal/glass bowl of your stand mixer fitted with whip attachment. 
2. Turn the mixer to high just as you add the 1/2 C boiling water.
3. Whip on high for five minutes. I literally used a timer and #10 on my KitchenAid.
4. Will frost 24 cupcakes or 9x13 cake.

 frosting made with Jell-O has structure because of the gelatin it contains; this is both a good thing and a bad thing for us. On one hand, it allows us to create beautiful piped designs that won't melt or slide; on the other, it means that we must work quickly with the frosting before it becomes too hard.

In the end, however, I find this to be a minor inconvenience when looking at the grand scheme of things. Think of how many different flavors of frosting you can create with this recipe... and how many different cakes you can pair each frosting with! The possibilities are almost endless—not to mention endlessly fun.

THE BEST WHIPPED CREAM FROSTING

 Two Sisters Crafting

• 1 t vanilla
• 3 cups (1 pint) Heavy Whipping Cream
•  1/2-1 cup of Powdered Sugar (can add more if you want sweeter)
• 1/8c water
• 1 t cornstarch and 1 t pectin (or gelatin)

1. Put glass bowl and metal mixer whisks in freezer for 20min-1hr.

2. Mix 1/8c of water, cornstarch and pectin, let sit in measuring cup.

3. Put vanilla, 3 c of whipping cream and powdered sugar in bowl. Mix till stiff peaks (3-5min)

4. Add the water, cornstarch, pectin mixture till incorporated (1min or less). That cornstarch mixture will help keep the structure and shape. Otherwise whipping cream gets liquidy quick.