To Stabilize Whipped Cream.... Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
1 teaspoon: unflavored gelatin (knox comes to m, ind)
4 teaspoon: cold water,
1 cup: heavy whipping cream,
1/2 teaspoon: clear vanilla (or regular if you do, not mind that it will
1: not be real white.,
Directions:
Combine gelatin and cold water in a saucepan. Let stand until thick.
Place over low heat, stirring constantly, just until gelatin
dissolves. Remove from heat and cool. DO NOT LET IT SET. Whip cream,
sugar, and vanilla until slightly thickened. While beating slowly,
gradually add the gelatin to whipped cream mixture. Whip at high
speed until stiff. Cakes iced with whipped cream must be stored in
the refrigerator. This recipe comes from the Wilton year book.
Yield: 2 cups
Source from luhu.jp
Place over low heat, stirring constantly, just until gelatin
dissolves. Remove from heat and cool. DO NOT LET IT SET. Whip cream,
sugar, and vanilla until slightly thickened. While beating slowly,
gradually add the gelatin to whipped cream mixture. Whip at high
speed until stiff. Cakes iced with whipped cream must be stored in
the refrigerator. This recipe comes from the Wilton year book.
Yield: 2 cups
Source from luhu.jp