This cream holds up longer on pies because it doesn’t separate. Gelatin stiffens whipped cream and makes the texture seem fuller and slightly spongy. May be used to top a pie or frost a cake.
Original recipe makes 2 cups
Ingredients
1/4 cup cold water
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
1 tablespoon white sugar
1/2 teaspoon vanilla extract
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PREP
5 mins
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COOK
3 mins
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READY IN
25 mins
Directions
- Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
- Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
- Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
- Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
Nutrition
Calories: 55 kcal
Carbohydrates: 1.2 g
Cholesterol: 20 mg
Fat: 5.5 g
Fiber: 0 g
Protein: 0.4 g
Sodium: 6 mg
