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
Directions
Step 1
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.
Step 2
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.
Step 3
Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
Step 4
Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 55 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat3g | 17% |
Cholesterol20mg | 7% |
Sodium6mg | 0% |
Total Carbohydrate1g | 0% |
Total Sugars1g | |
Protein0g | |
Vitamin C0mg | 1% |
Calcium10mg | 1% |
Potassium11mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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