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¼ cup cold water
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1 teaspoon unflavored gelatin
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1 cup heavy whipping cream
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1 tablespoon white sugar
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½ teaspoon vanilla extract
Stabilized Whipped Cream
Stabilized whipped cream holds up longer on desserts because it doesn't separate. Gelatin stiffens the whipped cream and makes the texture seem fuller and slightly spongy. It's perfect for topping a sweet pie with rosettes or to frost a cake.
Nutrition Information
218
Calories
45g
Carbohydrates
18g
Protein
278mg
Potassium
6g
Fiber
10g
Sugar
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