Stabilised Whipped Cream (Homemade Cool Whip)

Stabilised Whipped Cream (Homemade Cool Whip)

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Stabilised Whipped Cream - Homemade Cool Whip - Is an essential recipe if you want whipped cream that will hold it's shape in or on another dessert recipe. Or if you want a more natural alternative to the chemical laden 'Whips' at the grocery store.

This whipped cream will hold for several days without deflating or weeping.

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Stabilised Whipped Cream (Homemade Cool Whip)
Stabilised Whipped Cream - Homemade Cool Whip - Is an essential recipe if you want whipped cream that will hold it's shape in or on another dessert recipe.
Ingredients
  • 1 1/2 tsp (7 mL) unflavoured gelatine
  • 4 tsp (20 mL) cold water
  • 1 cup (250 mL) 35% whipping cream
  • 2 Tbsp (30 mL) icing sugar
  • 1 tsp (5 mL) pure vanilla extract
Instructions
Best practice is to make sure your cream, bowl and mixers are chilled.Sprinkle gelatine on top of the water in a heatproof bowl. Allow gelatine to soften for a minute or two.Whisk water and gelatine together, then microwave for 10-15 seconds. Whisk again until gelatine is completely dissolved. Allow this mixture to cool to room temperature.Beat cream until frothy.Beat in, icing sugar and vanilla until it has reached soft peaks. Continue beating, and slowly pour in gelatine mixture.Beat until whipped cream holds a stiff peak.This whipped cream will hold for several days without deflating or weeping.
Details
Prep time: Cook time: Total time: Yield: 3 cups
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