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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 Huffman Favorites , 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:  
4 tsp water
1 tsp unflavored gelatin
1 cup cold heavy whipping cream
1/4 cup powdered sugar
1/2 tsp pure vanilla extract
Directions:
Directions:
1. Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes.
2. Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will just take a few seconds. Stir the mixture, then set aside to cool.
3. In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the heavy whipping cream, powdered sugar and vanilla. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
4. Pipe the whipped cream on your favorite dessert (or use it to frost it) and refrigerate until ready to serve.
Number Of Servings:
Number Of Servings:
2 cups
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This whipped cream will hold up just fine at room temp for a couple of hours, but its best to keep your dessert refrigerated and avoid leaving it anywhere too warm for too long.

 

 

 

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