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Stabilized Whipped Cream Recipe

   
 

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     Stabilized Whipped Cream

Category   Desserts - Breads
Sub Category   None
Servings   1 portion
Preptime   15 mins

Ingredients
1 tsp unflavored gelatin
1 tsp cold water
3 tsp hot water
1 cup of cold heavy whipping cream
1/4 cup confectioners' sugar (I've seen in videos that same amount of granulated sugar also works)
1/2 tsp vanilla extract
 

Instructions
1. Put your whisk (attachment) and mixing bowl into the freezer until cold. Meanwhile, pour one tsp of cold water into the gelatin. The gelatin will absorb the water and become pasty. Then, pour the 3 tsp of hot water into the gelatin mixture to dissolve.
2. Remove the whisk and mixing bowl from the freezer and the heavy whipping cream from the fridge. Begin whisking the heavy whipping cream and add the vanilla extract. Then, gradually add the powdered sugar. After the mixture has slightly thickened, pour the gelatin into the whipped cream while on high. (If you whisk too slow, there will be gelatin clumps.)
3. Whisk until stiff. If using to frost a cake, use it as soon as you finish whipping.
4. After you put in the fridge, the stabilized whipped cream will be a bit hard and not so tasty. You have to whisk it and get it back to temperature before eating.


Originally Submitted
6/22/2016





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