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Redi-Base Dessert Recipes

 

How to Stabilize Whipped Cream

Yield: 1--9 inch crust

Ingredients

For 1 cup of heavy cream, use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.

For 2 cups of heavy cream, use 1 teaspoon gelatin soaked in 2 tablespoons cold water.

For 6 cups of heavy cream, use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.

 

Directions:

Soak plain gelatin in cold water for 5 minutes.

Dissolve by placing it in a container over a small pot of simmering water.

Whip the cream until barely stiff.

Add melted gelatin all at once to cream during shipping.

Stop whipping when cream forms soft peaks.