Saturday, March 21, 2009

Stabilized Whipped Cream (substitute for Cool Whip)

For an unsweetened version of this whipped cream, just omit the sugar.
Makes 12 to 16 servings
  • 1 teaspoon unflavored gelatin (from a ¼-ounce envelope)
  • 2 tablespoons cold water
  • 2 cups whipping cream
  • ½ cup confectioners' sugar, or to taste

Off heat, in the top of a double boiler or a bowl that can fit on top of a saucepan, sprinkle gelatin over water and let sit for 5 minutes. Place over a pot of simmering water and stir until gelatin dissolves. Remove from heat and set aside to cool briefly.

In a large bowl, using an electric mixer, beat cream until foamy. Add sugar a tablespoon at a time until cream is of desired sweetness and soft peaks just begin to form. Add the gelatin mixture and continue beating until cream is of desired consistency.

No comments:

Post a Comment