Classic Stabilized Whipped Cream
Unflavored gelatin keeps this light and airy whipped cream firm for several days in the refrigerator. It holds a cut edge well, making it ideal for frosting cakes.
Ingredients
- 4 teaspoons cold water
- 3/4 teaspoon unflavored gelatin
- 1 tablespoon whipped cream, chilled - or heavy cream
- 1 cup whipped cream, chilled - or heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
Nutrition Information
Serving size: 2 tablespoons
Calories: 60
Carbohydrate: 2g (1%)
Protein: 0g (0%)
Total Fat: 6g (9%)
Saturated Fat: 3.5g (18%)
Trans Fat: 0g
Cholesterol: 20mg (7%)
Sodium: 5mg (0%)
Dietary Fiber: 0g (0%)
Calcium: 0%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Refrigerate or freeze mixing bowl and beaters or whisk attachment of an electric mixer at least 5 minutes.
Place water in small microwave-safe bowl or custard cup. Sprinkle gelatin over top of water. Let stand for 5 minutes. Microwave on high for 5 seconds. Stir to dissolve gelatin. If gelatin is not dissolved, microwave for 3 seconds more.
Shake cream before measuring. Stir the 1 tablespoon cream into the gelatin mixture. Set aside.
In chilled bowl combine the 1 cup cream, sugar and vanilla. Beat on medium speed of an electric mixer until beginning to thicken. Slowly drizzle in gelatin mixture while continuing to beat on medium speed until soft peaks form (tips curl over). Serve immediately or cover and refrigerate for up to 4 days.
Photo by Jenn Fillenworth, MS, RDN, www.JennyWiththeGoodEats.com.
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