Description
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.
Ingredients
- ¼ cup cold water
- 1 teaspoon unflavored gelatin
- 1 cup heavy whipping cream
- 1 tablespoon white sugar
- ½ teaspoon vanilla extract
Instructions
- 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.
Prep Time: 5 mins
Cook Time: 3 mins
Total Time: 25 mins
Servings: 16