Stabilized Whipped Cream

1. 1

   Soak plain gelatin in cold water for 5 minutes.

2. 2

   Dissolve by placing it in a container over a small pot of simmering water.

3. 3

   Allow to cool.

4. 4

   Using an electric mixer, beat cream in a large well-chilled bowl.

5. 5

   Just before it becomes soft and billowy, slowly add the sugar and flavorings to the whipped cream at the sides of the bowl, continuing to whip as you do.

6. 6

   Whip the cream until barely stiff.

7. 7

   Add melted and cooled gelatin all at once to cream during whipping.

8. 8

   Stop whipping when cream forms soft peaks.

9. 9

   Finish beating with whisk to adjust consistency.

10. 10

    Serve immediately or cover and refrigerate.

11. 11

    TIPS: For 1 cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.

12. 12

    For 2 cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold water.

13. 13

    For 6 cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.

14. 14

    Stabilized whipped cream can be flavored, but do it as soon as possible before the gelatin sets.

* Per serving · 4 servings · Values may vary.

No additional tips available.