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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Stabilized Whipped Cream Recipe

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This recipe for Stabilized Whipped Cream is from Berta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. heavy cream, whipped
2 T. sugar
1 tsp. unflavored gelatin
1 tsp. vanilla extract
Directions:
Directions:
Combine gelatin and 1½T. water in a small metal cup. Stir. Place cup over low heat for a few minutes until gelatin dissolves and looks clear. Beat the cream in a chilled bowl. Add the gelatin and sugar as the cream thickens. Beat until stiff. Add vanilla. Refrigerate until needed.
Personal Notes:
Personal Notes:
This is great used as icing for a cake. Cake must be refrigerated.

 

 

 

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