Stabilized Whipped Cream
Recipe: #463
October 13, 2011
Categories: 5 Ingredients Or Less, Gluten-Free, No Eggs, Vegetarian, Heavy Cream, more
"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"
Ingredients
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.