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.

Reviews & Comments 1

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    " It was excellent "
    cherylannxo ate it and said...
    This recipe sounds so good. When I make a cake with whipped cream icing, I go to a bakery and buy the product bakers joy and go from there. I like your recipe much better. And I usually have the ingredients here at home. Thank you for sharing. You have my 5 on this one. Have a good night...Cheryl
    PS It really sounds divine with Chambord
    Was this review helpful? Yes Flag

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