Stabilized Whipped Cream

Stabilized Whipped Cream


  • 1 cup heavy cream
  • 1 teaspoon gelatin
  • 1 Tbs. cold water
  • 2 Tbs. confectioners sugar
  • 1/2 teaspoon vanilla


Soften gelatin in cold water in a saucepan for 5 minutes. Heat gently until gelatin melts. Let cool, then add to cream, beating only to combine, not whip. Chill at least 1 hour. Whip cream, add confectioners sugar and vanilla. Whip until cream holds its shape. Cream will stiffen upon refrigeration.

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