Title: Stabilized Whipped Cream
Categories: Dairy Dessert Check
Yield: 1 Recipe

2	c	Whipping cream
1/4	c	Hot water (abt. 160 degrees)
1/2	tb	Unflavored gelatin
3	tb	Granulated sugar

Soften gelatin in a T. of cold water, then add to the hot water to dissolve. Let cool to lukewarm. Stir this into the cream. Place in a refrigerator and leave for at least 2 hours. It can be kept at this stage in the refrigerator for several days. Remove from the refrigerator. Put into a bowl and whip. Add the sugar just before the cream is stiff enough. Add vanilla or almond flavor and whip it in.

Source: "BULL COOK AND AUTHENTIC HISSTORICAL RECIPES AND PRACTICES", by George Leonard Herter and Berthe E. Herter, copyright 1969

previous

next