Stabilized Whipped Cream

15m
Prep Time
0m
Cook Time
15m
Ready In

Recipe: #463

October 13, 2011



"No more runny watery whipped cream, this will hold up for days and works wonderful to frost cakes or top pies, I sometimes use this on top of a lemon meringue pie instead of using an egg white meringue. For 2 cups whipping cream use 2 teaspoons gelatin in 2 tablespoons cold water, for best results 1 hour before starting place your mixing bowl and beaters in refrigerator to chill, then place the whipping cream in the coldest section of your refrigerator, Amounts listed will yield about 2 cups"

Original is 4 servings

Nutritional

  • Serving Size: 1 (47 g)
  • Calories 155.2
  • Total Fat - 11.1 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 41.1 mg
  • Sodium - 13.1 mg
  • Total Carbohydrate - 14 g
  • Dietary Fiber - 0 g
  • Sugars - 13.1 g
  • Protein - 0.6 g
  • Calcium - 20.8 mg
  • Iron - 0 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a small saucepan combine the gelatin with cold, then allow to stand until thick.

Step 2

Place over low heat stirring constantly just until the gelatin dissolves; remove from heat cool but do not allow to set.

Step 3

In a well chilled bowl using chilled beaters whip the cream with confectioners sugar until slightly thickened.

Step 4

Hile beating on low speed add in in the geatin mixture to the whipping cream then increase speed to high and continue beating until stiff.

Tips


No special items needed.

1 Reviews

KitchenWhichWay

I find it hard to believe no one has tried this excellent recipe! This will be used from now on by me and I have passed the recipe on to everyone in the office where I work. Thanks Kittencal for sharing it!

5.0

review by:
(16 Oct 2012)

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