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Volume II
November 21, 2004

Whip Cream Cheater


Let’s face it- whip cream goes great on any dessert! But have you ever had to worry about it separating or losing its shape. Whip cream is one of those last minute things that needs to be kept cool. But there is a way to cheat. This is a recipe for stabilized whipping cream. It will hold for 4 to 5 days without separating. It can be used to garnish cheesecakes or in any recipe that calls for whipped cream or a non-dairy topping. This will even hold up great in layered cakes.


Stabilized Whipping Cream

1 Tb. unflavored gelatin
¼ c cold water
3 cups heavy whipping cream
¾ c powdered sugar
1 ½ tsp vanilla

Combine gelatin with water in a small saucepan. Let stand until thick. Over low heat, stir constantly until just dissolved. Remove from heat and allow to cool slightly. (It should still be liquid.) In a large mixing bowl whip cream, sugar, and vanilla until slightly thick. Turn mixer on low and gradually add the gelatin, then beat on high until the cream is thick.


* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

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