Yield: 2-3
cups
Friday January 12, 2007
STABILIZER
- 1 tablespoon cold water
- ½ teaspoon unflavored gelatin
WHIPPED CREAM
- 1 half pint heavy cream
- 2 teaspoons to 2 tablespoons granulated sugar OR 1-4 tablespoons confectioners’ sugar
- ½ teaspoon vanilla, optional
STABILIZER
1.
Sprinkle gelatin over cold water; let soften, without stirring,
for 5 minutes.
2.
Place in a pan of simmering water until gelatin is melted and the liquid
is clear.
Cool to room temperature.
WHIPPED CREAM
1.
In chilled bowl, with chilled beaters, whip cream to desired
consistency, slowly adding granulated
sugar, or confectioners’ sugar and vanilla.
2.
Add the gelatin, while beating, when cream BEGINS to thicken.
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