• Cooking Time:
  • Servings: 2 cups
  • Preparation Time:


To make sure your whipped cream holds its shape, use stabilized whipped cream. This recipe comes from one of my clippings from years ago.


  • 1 tsp. unflavored gelatin
  • 4 tsp. cold water
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 tsp. vanilla extract


  • Combine the gelatin and cold water in a small saucepan. Let stand until thickened. Place over low heat and stir constantly just until the gelatin dissolves.
  • Remove from heat and allow to cool, but not set.
  • Whip cream, sugar and vanilla until slightly thickened. Gradually add the cooled gelatin mixture.
  • Whip using high speed until stiff. Do not over beat or you will be making butter. Store in refrigerator.

Categories: Frosting  Mixer 
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