Stabilized Whipped Cream

Stabilized Whipped Cream


  • 1 c. heavy whipping cream
  • 1 t. Knox gelatin
  • 1 Tbs cold water
  • 2 Tbs confectioner's sugar
  • 1/2 t. vanilla


Soften gelatin in cold water in a saucepan for 5 minutes. Heat gently until gelatin melts. Add to cream, beating only to combine, not whip. Chill in refrigerator at least one hour. Whip cream and add confectioners' sugar and vanilla, whip until cream holds its shape. The cream will stiffen further upon refrigeration. This cream works well on cream topped or filled desserts.

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