Whipped Cream (Stabilized)
- Ready In:
- 13mins
- Ingredients:
- 5
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 4.92 ml plain gelatin
- 29.58 ml cold water
- 236.59 ml whipping cream
- 44.37 ml confectioners' sugar
- 2.46 ml vanilla
directions
- Put water in a small pan.
- Add gelatin.
- Set pan over a pot of boiling water.till it becomes clear.
- DO NOT STIR.
- Cool to room temperature.
- Whip cream to medium thickness.
- Pour gelatin in the center of cream while still whipping.
- Add sugar and vanilla.
- Beat till stiff peaks form.
Questions & Replies
Reviews
-
I've been using this method for absolute yonks and it works every time. I like to make desserts for Saturday lunch, but usually make them on Friday afternoon, so I really need some stabilized cream. This works beautifully, so if you need whipped cream that will stand the test of time, this one is it!
-
I doubled this recipe to top a French silk pie and to have some if people wanted it for a Recipe #135599. This recipe doubled great and tasted good too. I have never made stabilized whipped cream before, but the directions were clear, and it was easy. Thank you for posting this, I will definitely use it again!
RECIPE SUBMITTED BY
dojemi
United States