Stabilized Whipped Cream
I labeled this under "Frostings" because it can be used like a frosting! "Stabilized" may not conjure up images of delectable dessert, but what it means is you can frost your delectable dessert with beautiful fluffy sweetened whipped cream--and not worry about the whipped cream shrinking or weeping. Yay! No more weeping! (For another delicious topping for chilled desserts see Whipped Cream Cheese Frosting.)
Stabilized Whipped Cream
1 packet unflavored gelatin
¼ cup cold water
¼ cup sugar
½ teaspoon vanilla
2 cups heavy whipping cream
Measure water into a small microwave-safe dish; sprinkle gelatin over the water and let stand a few moments until gelatin absorbs the water. Heat in microwave for about 20 seconds, or until mixture thins. Add the sugar and vanilla and stir until sugar is fully dissolved; mixture should cool slightly but remain thin. Whip the cream until it begins to thicken. While beating the cream, slowly pour in the gelatin mixture. Whip until stiff.
OR
2 cups heavy whipping cream
3 tablespoons (½ small package) instant vanilla pudding
4 tablespoons (¼ cup) powdered sugar
½ teaspoon vanilla
Stabilized Whipped Cream
1 packet unflavored gelatin
¼ cup cold water
¼ cup sugar
½ teaspoon vanilla
2 cups heavy whipping cream
Measure water into a small microwave-safe dish; sprinkle gelatin over the water and let stand a few moments until gelatin absorbs the water. Heat in microwave for about 20 seconds, or until mixture thins. Add the sugar and vanilla and stir until sugar is fully dissolved; mixture should cool slightly but remain thin. Whip the cream until it begins to thicken. While beating the cream, slowly pour in the gelatin mixture. Whip until stiff.
OR
2 cups heavy whipping cream
3 tablespoons (½ small package) instant vanilla pudding
4 tablespoons (¼ cup) powdered sugar
½ teaspoon vanilla
