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Stabilized Whipped Cream
2 c.
For best results, refrigerate the mixing bowl and beaters prior to use.
Ingredients
Instructions
Instructions
1.
In a small bowl, dissolve the gelatin in the water.
2.
In a mixing bowl, beat the cream until it begins to thicken. Add the sugar and vanilla and continue beating until thick, but not quite at the soft peak stage.
3.
Beating constantly, slowly pour in the dissolved gelatin. Continue beating until peaks of the desired stiffness are formed.
The gelatin powder I used completely absorbed the water and turned in to a solid mat almost immediately. I warmed it and added a splash of warm water to liquefy, but ended up with small beads of the gelatin in the final product. Despite the poor gelatin distribution, the whipped cream kept pretty good volume for four days.