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    Stabilized Whipped Cream

    Great for cakes, pies, etc. Needs to be refrigerated though.

    1 tsp Unflavored gelatin
    4 tsp Cold water
    1 cup Heavy whipping cream
    1/4 cup Confectioners sugar
    1/2 tsp Clear vanilla extract

    Combine gelatin and cold water in small saucepan. Let stand until gelatin dissolves. Remove from heat and cool slightly.

    Whip cream, sugar and extracts until slightly thickened. While beating slowly add gelatin to whipped cream mixture. Whip at high speed just until stiff. Makes 2 cups.


 

 

 

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