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Stabilized Whipped Cream
I use this stabilized whipped cream to sub out any recipe that calls for cool whip
Course
Dessert
Cuisine
American
Keyword
stabilized whipped cream, whipped cream
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
servings
Calories
268
kcal
Author
Ashlee Marie
Ingredients
1
tsp
unflavored gelatin powder
1/8
C
cold water
2
C
heavy whipping cream
regular or heavy--I always use heavy cream
1
C
powdered sugar
2
tsp
vanilla
US Customary
-
Metric
Instructions
Sprinkle the gelatin over the cold water and let it bloom for 5 mins.
While that's resting add the sugar and vanilla to the whipping cream (feel free to do more or less to your tastes).
Once the gelatin has bloomed microwave it until it's dissolved. Then, while whipping the cream, slowly add the gelatin to the cream.
Beat in a
mixer with a whisk
until soft or stiff peaks form (your preference) and keep refrigerated!
Nutrition
Calories:
268
kcal
|
Carbohydrates:
17
g
|
Protein:
2
g
|
Fat:
22
g
|
Saturated Fat:
14
g
|
Cholesterol:
82
mg
|
Sodium:
24
mg
|
Potassium:
45
mg
|
Sugar:
15
g
|
Vitamin A:
875
IU
|
Vitamin C:
1
mg
|
Calcium:
39
mg