Rating: 4 stars 4
157 Ratings
  • 5 star values: 75
  • 4 star values: 44
  • 3 star values: 25
  • 2 star values: 3
  • 1 star values: 10

This cream holds up longer on pies because it doesn't separate. Gelatin stiffens whipped cream and makes the texture seem fuller and slightly spongy. May be used to top a pie or frost a cake.

Recipe Summary

prep:
5 mins
cook:
3 mins
additional:
17 mins
total:
25 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.

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  • Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.

  • Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.

  • Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

Nutrition Facts

55 calories; protein 0.4g; carbohydrates 1.2g; fat 5.5g; cholesterol 20.4mg; sodium 6.1mg. Full Nutrition
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