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Speaking of Jell-O

Jillsifer's picture

Speaking of Jell-O (post #65234)

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I can't even believe I'm asking about that pernicious substance, but has anybody heard of adding about 1 Tbsp. of Jell-O right out of the box to cream-cheese icing? Supposedly, according to a lady I was chatting with at lunch, it gives the icing a nice glassy finish and a bright color, although I shudder to think about what it would do to the flavor.


Or was I just chatting with a complete lunatic?


God. Jell-O. Ick. Loathsome. But I'd be willing to give it a try on some orange-frosted vanilla cupcakes for the party if I could get any reliable advice . . .


Anyone?


'Tis now the very witching time of night, when churchyards yawn and hell itself breathes out contagion to this world.



Christmas is the season for kindling the fire of hospitality in the hall, the genial flame of charity in the heart.

-- Washington Irving

madnoodle's picture

(post #65234, reply #1 of 11)

I know that it adds a lovely hue to homemade PlayDoh. Or maybe that was KoolAid.  It's been a while.  Why don't you try it with half a cup or so of icing and see what happens?


Edited to add:  and then report back, b/c orange icing is in my near future too.



What if there were no hypothetical questions?


 


Edited 10/21/2009 7:37 pm by madnoodle

What if there were no hypothetical questions?

 

Marcia's picture

(post #65234, reply #2 of 11)

I wouldn't do it, since the flavor is just disgusting. If you're looking for a glassy finish to the icing, I wonder what unflavored gelatin would do? I daresay it wouldn't hurt, and the flavored stuff might.

Biscuit's picture

(post #65234, reply #3 of 11)

Besides the fact that I just despise jello - because it's gelatinous and weird and I hate gelatinous-stuff - I would think that adding any sort of gelatin to cream-cheese frosting would make it even HARDER to work with.


Cream cheese frosting is difficult to work with - delicious, but difficult, because you need to get it on the first time and leave it.  It doesn't like being re-smoothed and played with.  Adding gelatin to it would make it more so, I'm thinking.


Just a thought.


Besides, why would I want my cream cheese frosting shiny???


"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

Jillsifer's picture

(post #65234, reply #4 of 11)

Besides, why would I want my cream cheese frosting shiny???


So it would have an eerie, jack-o'lantern-ish glow.


'Tis now the very witching time of night, when churchyards yawn and hell itself breathes out contagion to this world.



Christmas is the season for kindling the fire of hospitality in the hall, the genial flame of charity in the heart.

-- Washington Irving

Marcia's picture

(post #65234, reply #6 of 11)

Surely a craft store would have something edible you could apply for the eerie glow without resorting to Jell-O? I must admit to knowing nothing of craft stores, but it was a thought. Maybe the baking aisle in your market or Wal-Mart? I know you have one because that's where you bought the fishing line. Very proud of myself now that I know about microfiliment, or whatever it's called.

Biscuit's picture

(post #65234, reply #7 of 11)

Ahhhh!  I get it!


"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

Gretchen's picture

(post #65234, reply #5 of 11)

I think I just read that RLB suggests using gelatin (not Jello!) to stabilize a whipped cream frosting, but also suggested a little bit of cream cheese and creme fraiche to stabilize it. I realize this is not the same question asked, but I thought it interesting.  It was a suggestion for a sub for pastry cream--she liked this better.

Gretchen


Edited 10/22/2009 4:04 pm ET by Gretchen

Gretchen
Biscuit's picture

(post #65234, reply #8 of 11)

I've done that - using gelatin, not Jello, to stabilize whipped cream.

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

Adele's picture

(post #65234, reply #9 of 11)

So I could add gelatin to the whipped cream I'm using for an ice cream cake?


I'm going to experiment this weekend.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Biscuit's picture

(post #65234, reply #10 of 11)

I don't know if you "should" - but you "can".  Bloomed, softened, liquid gelatin.  Don't use too much or it will get tough.


"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

Adele's picture

(post #65234, reply #11 of 11)

I used too much. :(   BUT WAIT!   I read that you could partially freeze the whipped cream, so I did and in my freezer it took about 15 minutes for it to get hard enough to make decorations for the top rim and the bottom.  So I'll just do that.  Or maybe not, because if you whip it just right you can still get a decoration. I just used the star tip.  I'm going to take that and a small hole tip and bags with me, along with the cake pan I found at Michaels.  It's Wilton's 'Heart Tasty-Fill' and I can do the ice cream in the center and it will look like a heart when you cut into it.  It will also give me more time to decorate as the ice cream will be completely surrounded by cake.


Now I have to think of what cake to use, must be white, must be easy as I'll be in Mom's kitchen (read: no stuff).  LOL   Not that I'm stressing over this or anything. 


But, but, it's SUPPOSED to taste like that!


Edited 10/24/2009 8:02 pm ET by Adele

But, but, it's SUPPOSED to taste like that!