Whipped Cream, stabilized
Source of Recipe
from alicia's kitchen back in 2003
Whipped Cream, stabilized
1 cup heavy whipping cream
1 teaspoon Knox gelatin
1 Tablespoon Cold water
2 Tablespoons powdered confectioners sugar
1/2 teaspoon vanilla, (use clear if you have it)
Soften gelatin in cold water in a saucepan for 5 minutes.
Heat gently until gelatin melts.
Add to whipping cream, beating only to combine, not whip.
Chill in refrigerator at least one hour.
Whip cream. Add sugar and vanilla, whip until cream holds its shape.
The cream will stiffen up further when refrigerated.
This cream works well for cream topped or filled desserts.
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