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Whipped Cream, Stabilized (D, KLP)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Yield: About 2 cups

1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy (or whipping) cream
2 tablespoons confectioners' sugar

Soften the gelatin in the cold water in a small bowl for 5 minutes. Place the bowl over a slightly larger bowl filled with hot water, and stir to dissolve, about 5 minutes more.

When the gelatin is dissolved, remove the small bowl from the larger one, and cool the gelatin mixture to room temperature.

Beat the cream with an electric mixer at high speed until it starts to thicken, about 1 minute. While still beating, pour the gelatin mixture into the cream in a very thin stream. Add the confectioners' sugar, and continue beating until stiff enough to retain the swirls, about 2 minutes more. Do not over-beat.

Poster's Notes:
This is a good solution to use in rolled cakes since it holds up better for a longer time than regular whipped cream.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A