Stabilized Whipped CreamFrom pat2me 8 years ago
How to make it
- Soften gelatin in cold water, let sit 5 minutes
- Heat gently until gelatin is dissolved
- Add to cream blending only to combine, not whip.
- Chill in refrigerator at least one hour. Whip cream and add confectioners’ sugar and vanilla, whip until cream holds its shape.
- The cream will stiffen further upon refrigeration.
- Use for cream puffs or cakes.
- Servings really depend on how it's being used.