Cool Whip Substitute (stabilized whipped cream)

Cool Whip Substitute (stabilized whipped cream)

1 packet unflavored gelatin (about 1 Tb. or 3 tsp.)
2 Tb. cold water
¼ cup boiling water
2 cups whipping cream
¼-½ cup sugar
½ tsp. vanilla

Pour the cold water over the gelatin and let it soften. Then pour the boiling water over and mix until it dissolves completely. Let it cool, but don’t let it set. Whip cream until mostly thick. Add sugar and vanilla. Beat in the gelatin and finish whipping the cream. Cool the cream in the fridge for about half an hour before using it, though it will keep for a few days. The proportion of water to gelatin seems to be
about 2 Tb. water for each teaspoon of gelatin.

Becky's Note: I discovered stabilized cream several years ago when Mindy made the most beautiful pies for Thanksgiving and to my amazement, the cream held its shape for several days.   I wish I had taken pictures because the pies were amazing.  I like to use this recipe for cakes because you can put a really thick layer of cream in between the layers of cake and the cake doesn't start to sag.

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