Simple, creamy, homemade whipped topping that won’t fall flat. Add a delicious dollop to any dessert and you’re guaranteed a smile.
- Makes: 2 cups
- Time:15 minutes
Great Lakes Gelatin® Stabilized Whipped Cream
Ingredients
- 1 teaspoon Great Lakes Culinary Gelatin
- 4 teaspoons cold water
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- (1 teaspoon gelatin and 4 teaspoons water to 1 cup cream)
Directions
- In a small saucepan add water and gelatin, stir and let sit 1 minute to hydrate.
- Place pan over low heat until gelatin is dissolved, stirring occasionally.
- Let cool for 2 minutes (if it gels before you add to cream - heat again).
- In a bowl add cream and beat (with whisk attachment) on low, increasing speed to medium once it has thickened slightly.
- Add sugar and vanilla, increase speed to medium-high, and continue to beat. When cream starts to noticeably thicken, slowly pour gelatin mixture over cream, while running mixer. Avoid the sides of bowl, any gelatin that contacts the cold bowl directly with harden. Continue to beat on medium-high until the cream shows stiff peaks, 1-2 minutes.
