Whipped Cream Gelatin Mosaic Recipes

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WILTON STABILIZED WHIPPED CREAM



Wilton Stabilized Whipped Cream image

I have been using this method for 30 years, no more thin runny whipped cream and your whipping cream will hold up for days this, is fabulous on cakes --- for 2 cups whipping cream use 2 tsp gelatin in 2 tbsp cold water.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 20m

Yield 2 cups (approx)

Number Of Ingredients 4

1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream (35%)
1/4 cup sifted icing sugar (confectioners sugar)

Steps:

  • In a small pan, combine gelatin and cold water; let stand until thick.
  • Place over low heat, stirring constantly, just until the gelatin dissolves.
  • Remove from heat; cool (do not allow it to set).
  • Whip the cream with the icing sugar, until slightly thick.
  • While slowly beating, add the gelatin to whipping cream.
  • Whip at high speed until stiff.

Nutrition Facts : Calories 472.8, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 48.1, Carbohydrate 18.3, Sugar 14.8, Protein 3.4

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