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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup whipping cream (approx) 467g Recipe makes 1 cup whipping cream (approx)) |
||
| Calories 945 | ||
| Calories from Fat 792 | (83%) | |
| Amount Per Serving | %DV | |
| Total Fat 88.1g | 135% | |
| Saturated Fat 54.8g | 274% | |
| Monounsaturated Fat 25.4g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 326mg | 108% | |
| Sodium 95mg | 3% | |
| Potassium 179mg | 5% | |
| Total Carbohydrate 36.5g | 12% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 29.6g | ||
| Protein 6.9g | 13% | |
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Stabilized Whipped Cream
By: KITTENCAL
Dec 23, 2003
I have been using this method for 30 years, no more thin runny whipped cream and your whipping cream will hold up for days this, is fabulous on cakes --- for 2 cups whipping cream use 2 tsp gelatin in 2 tbsp cold water.
1 cup whipping cream (approx)
Ingredients
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup heavy whipping cream (35%)
- 1/4 cup sifted icing sugar (confectioners sugar)
Directions
1
In a small pan, combine gelatin and cold water; let stand until thick.2
Place over low heat, stirring constantly, just until the gelatin dissolves.3
Remove from heat; cool (do not allow it to set).4
Whip the cream with the icing sugar, until slightly thick.5
While slowly beating, add the gelatin to whipping cream.6
Whip at high speed until stiff.
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Featured Reviews for This Recipe
From: JuliJ
On Dec 2, 2008
This worked great. The whipped cream lasted perfectly for a full day and a half in the fridge before it was all eaten. I added 1 teaspoon of vanilla extract since we all love vanilla here. It went perfectly with our Thanksgiving pumpkin pie. Thanks!
From: applee
On Mar 19, 2004
This makes good whipped cream! I tried this recipe because I wanted to make the whipped cream a day ahead and wanted it to still be fluffy...well, with this recipe it sure did and it tastes great too!! I had never made "stabilized" whipped cream before, and found it very easy. I let the gelatin cool to long and it became stiff, but I just warmed it a little over a low flame, it turned liquid again. Still worked out perfectly!
From: AlabamaGirl71
On Nov 25, 2004
This was great! I had a carton of heavy cream in the fridge that I needed to use before the exp. date, and I decided to make it today to go with our Thanksgiving pies. It was really easy, and it didn't get runny at all....which was nice! It also had a great flavor, it wasn't overly sweet (which I personally think Cool Whip is!)
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