It is also very handy for us "empty nesters" who are in the habit of making too much food.....freeze your additional whipped cream and use it on some late night hot cocoa!!
Plate of frozen single portions
This is my favorite recipe for stabilized whipped cream. In other words, whipped cream that will not deflate in the fridge, even whether it is in there for a couple days!!
STABILIZED WHIPPED CREAM
1 teaspoon of unflavored gelatin
1 tablespoon cancient water
1 cup whipping cream
4 tablespoons powdered sugar
1 teaspoon vanilla additionalct
Blend the unflavored gelatin and cancient water in a microwave secure cup, then let it sit for five minutes. After five minutes, put it in the microwave for 5 to 10 moments, or just until it liquefies (it's fast). Set it aside to cool while you whip the cream.
Beat the whipping cream, powdered sugar and vanilla together until it gets kind and thick, but doesn't hancient a peak yet.
With your electric mixer on tall, drizzle in the liquefied gelatin (try to drizzle it right over the spinning beaters) and continue beating until you get stwhetherf peaks (it happens fast once you drizzle in the gelatin).
That's it!! Employ it right absent on your favorite dessert, or whether you want to freeze it, spoon large dollops onto a parchment lined cookie sheet (or you can get fancy and pipe large swirls.
Put these small beauties in the freezer. After they are frozen, make certain you move them around with a spatula, because the heat of your hands will melt them very rapidly.
ENJOY !!!
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