Stabilized Whipped Cream, For Frosting, Topping and Dipping

Name: Stabilized Whipped Cream, For Frosting, Topping and Dipping
Total time: 600 s
Cuisine: American
Ingredients: 1 cup cold heavy whipping cream; 1 tsp unflavored gelatin; 1/4 cup confectioners sugar; 1 tsp vanilla extract

fenway @Fenway

Fresh whipped cream is so delicious and a wonderful light fresh frosting for cakes, cupcakes, brownies, mousses and puddings. It also is so good just with fresh fruit. The problem of it deflating is solved here!This whipped cream will stay full and fluffy for up to two days!

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Ingredients

10 mins

1 cupcold heavy whipping cream
1 tspunflavored gelatin
1/4 cupconfectioners sugar
1 tspvanilla extract

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Steps

10 mins

1

Have bowl, beaters and cream cold for best results.
2

In a small heatproof dish soften gelatin in 1 tablespoon cold water for 5 minutes. Place bowl in a pan of simmering water and heat just until gelatin becomes clear, about 2 minutes. Remove from heat and set aside. Do this right before you whip the cream as it must be liquid when added to cream.
3

Beat cream to soft peaks, add sugar, vanilla and gelatin, continue to beat until it holds its shape.
4

You can use it now or refrigerate up to two days After about an hour in the refrigerator it will be firm enough to pipe if you would like.

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Cooksnaps

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fenway @Fenway

on July 19, 2014 21:01

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.