Stabilized Whipped Cream
Stabilized whipped cream holds its shape better thanks to the addition of unflavored gelatin; perfect for decorating a dessert pie or frosting a cake.
- Portions
- 16, 2 cups
- Préparation
- 10 min
- Cuisson
- -
- Total
- 30 min
Ingrédients
Liste de courses
Nutrition
| Calories | 55 kcal |
|---|---|
| Glucides | 1 g |
| Cholestérol | 20 mg |
| Protéines | 0 g |
| Lipides | 6 g |
| Graisses saturées | 3 g |
| Sodium | 6 mg |
| Sucre | 1 g |
Étapes
Gather the ingredients.
Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
Heat gelatin mixture in the microwave until gelatin is completely dissolved, about 30 to 45 seconds, stirring after every 15 seconds. Remove from microwave and let stand at room temperature for 5 to 10 minutes; gelatin must be liquid but not warm when added to cream.
Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
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