Whipped Cream Filling

          

Sweetened whipped cream filling. Use to fill cakes, pastries, and pies. Also can use extracts to flavor whipping cream. Gelatin must be warm when added to whipping cream. Recipe can be doubled.

Original recipe makes 2 cups

Ingredients

1 pint heavy cream
1 1/2 tablespoons confectioners’ sugar
1 tablespoon cold water
1 teaspoon unflavored gelatin

  • PREP

    10 mins

  • COOK

    1 min

  • READY IN

    11 mins

Directions

  1. Whip cream with confectioners’ sugar until soft peaks form. Dissolve gelatin in water over low heat. Remove from heat, allow to cool slightly, then whip into cream until stiff peaks form.

Nutrition

Calories: 106 kcal
Carbohydrates: 1.5 g
Cholesterol: 41 mg
Fat: 11 g
Fiber: 0 g
Protein: 0.7 g
Sodium: 12 mg

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