Kate's Chantilly Cream - Stabilized Whipped Cream With Vanilla
This is "my" whipped cream, which I need to store exactly this way for future reference. It is based on Kittencal's Recipe#79506, but adding 1/4 teaspoon of vanilla. Per Kittencal, for 2 cups whipping cream, use 2 teaspoons unflavored gelatin in 2 tablesppons cold water. Store covered in refrigerator for several days, if it doesn't disappear first. You can use this to frost a cake (but leftovers would need to be refrigerated). A standard serving of any condiment is 2 tablespoons. To maximize the volume, make sure the whipping bowl, beaters, and cream are well chilled before beginning.
Ingredients
16 serv.Step-by-step instructions
- 1
In a small pan, combine gelatin and cold water; let stand until thick.
- 2
Place over low heat, stirring constantly, just until the gelatin dissolves.
- 3
Remove from heat; cool (but do not allow it to set).
- 4
Whip the cream with the icing sugar and vanilla, until slightly thick.
- 5
While slowly beating, add the gelatin to whipping cream.
- 6
Whip at high speed until stiff.
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