Whipping Cream
| Category | Sauce
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | |
| Comment | |
Ingredients
- 1 teaspoon in 2 tablespoons gelatin in cold water
Directions
To make whipping cream ahead: for each cup of cream - use 1 teaspoon of gelatin for each 2 tablespoons of cold water. Heat until dissolved. Don't combine with cream yet. Beat cream to medium consistency, add gelatin, sugar, vanilla, etc. and continue to beat until done, Keep refrigerated. Also freezes well Leftover - put in cake decorator or cookie press - make rosettes, freeze. Use on cake or hot chocolate. To use unstablized whipping cream which has been frozen: add 2 -3 drops of lemon juice or a bit of plain dissoved gelatin or both. It takes longer to whip than unfrozen whipping cream.
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