Rating: 4.54 stars
71 Ratings
  • 5 star values: 45
  • 4 star values: 22
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Sweetened whipped cream filling. Use to fill cakes, pastries, and pies. Also can use extracts to flavor whipping cream. Gelatin must be warm when added to whipping cream. Recipe can be doubled.

Recipe Summary test

prep:
10 mins
cook:
1 min
total:
11 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
  • Whip cream with confectioners' sugar until soft peaks form. Dissolve gelatin in water over low heat. Remove from heat, allow to cool slightly, then whip into cream until stiff peaks form.

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Nutrition Facts

106 calories; protein 0.7g; carbohydrates 1.5g; fat 11g; cholesterol 40.8mg; sodium 11.6mg. Full Nutrition
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Reviews (73)

Most helpful positive review

Rating: 5 stars
01/07/2005
I filled eclairs with this and they were excellent. The only change I made was to increase the sugar to 4 Tbsps as when I tasted it before I whipped it, it was not quite sweet enough for my sweet tooth. Even with the increase of the sugar it wasn't terribly sweet but we liked it better. This is definately a keeper! Read More
(114)

Most helpful critical review

Rating: 1 stars
08/19/2010
I thought I followed the directions to a 'T' but the gelatin just sat in chunks inside the whipped cream so the whipped cream besides turning all watery at room temperature held bits and pieces of nasty unflavored gelatin. But I'm sure some people succeeded with this recipe so the low rating can be attributed to the lack of specific directions as well as the blandness of the cream overall (disregarding the chunks) Read More
(8)
71 Ratings
  • 5 star values: 45
  • 4 star values: 22
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/07/2005
I filled eclairs with this and they were excellent. The only change I made was to increase the sugar to 4 Tbsps as when I tasted it before I whipped it, it was not quite sweet enough for my sweet tooth. Even with the increase of the sugar it wasn't terribly sweet but we liked it better. This is definately a keeper! Read More
(114)
Rating: 4 stars
01/04/2004
Thank you for having this recipe. I have been looking for this recipe on line for an hour! I have made this before and it is great. You can also dissolve the gelatin in the microwave. Karynn Read More
(90)
Rating: 5 stars
11/24/2005
I used vanilla and almond extract for flavor. I also used splenda. I whipped a bit more after I notice the soft picks then I stopped to make the gelatin. The tricky part is to keep the gelatin from getting hard, which I did by putting a bit more water and keep stirring before putting it into the whipping. After a few seconds when it wasn't hot I put it in the cream and immediately beat it. It worked and It was a great topping for my key lime pie. Read More
(68)
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Rating: 4 stars
10/13/2006
I think this is a great base recipe. The texture was great, but I thought it could've been a tad sweeter. I probably added closer to 3 tablespoons of confectioner's sugar. I also made a green tea version and added a tablespoon of green tea powder - it was EXCELLENT! I felt it could've used slightly more gelatin to maintain its texture, especially if you are making a dessert ahead of time and not something that's eaten right away. Read More
(39)
Rating: 5 stars
02/11/2005
I used this for a frosting on a lemon filled spongecake roll. It turned out perfectly and I didn't have to worry about plain whipped cream turning watery on me. Read More
(32)
Rating: 5 stars
09/11/2006
This is a really light and fluffy pastry cream. It is perfect for a rolled chocolate cake or filling in just about anything! I will keep this recipe on hand and use it forever! Read More
(20)
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Rating: 5 stars
05/15/2009
This turned out great, I will add a little more gelatine next time. I also added more powered sugar, because I like it a little sweet. Read More
(18)
Rating: 4 stars
11/13/2011
Great recipe and easy to adjust. used 3.5T of powdered sugar because the cake was already sweet. let the gelatin sit in cold water for at least a minute. then microwave for a minute at a time, stirring each time until it is liquid. let it sit until its only warm. :) Read More
(15)
Rating: 4 stars
04/21/2011
I used this to top my key lime pie, and it held up great for several days. I did this through a piping bag without any problems. I would also recommend increasing the powdered sugar. One word of caution is when buying the cream; I first bought ultra-pasteurized heavy whipping cream and it would not whip. The second time I bought just regular heavy cream and it was perfect. I did some research online and multiple sites state not to buy ultra-pasteurized as this causes the cream to lose the ability to whip. Read More
(13)
Rating: 1 stars
08/19/2010
I thought I followed the directions to a 'T' but the gelatin just sat in chunks inside the whipped cream so the whipped cream besides turning all watery at room temperature held bits and pieces of nasty unflavored gelatin. But I'm sure some people succeeded with this recipe so the low rating can be attributed to the lack of specific directions as well as the blandness of the cream overall (disregarding the chunks) Read More
(8)