Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Whipped Cream Tip




Source of Recipe


?
A great way to make whipped cream keep its "whipped state" is to dissolve
1/2 packet of Knox Gelatin in 1/4 cup cold water, heat GENTLY in microwave
until thoroughly dissolved, and let it cool just a bit.
Then add the rest of your un-whipped cream and beat the combined mixes to
the degree of stiffness you want.
This gives you a greater "end" quantity than you get by draining the whey
out of it, and it will keep for 5-6 days in the refrigerator. It can also be
sweetened by adding some sugar (and/or vanilla) before the final stiffening
"beat".