In this video I am going to show you how to make Stabilised Whipped Cream (Homemade Cool Whip).
|Unflavored gelatin||1 1/2 Teaspoon (7 mL)|
|Cold water||4 Teaspoon (20 mL)|
|35 % whipping cream||1 Cup (16 tbs) (250 mL)|
|Icing sugar||2 Tablespoon (30 mL)|
|Pure vanilla extract||1 Teaspoon (5 mL)|
1.Sprinkle gelatine on top of the water in a heatproof bowl.
2.Allow gelatine to soften for a minute or two.
3.Whisk water and gelatine together, then microwave for 10-15 seconds.
4.Whisk again until gelatine is completely dissolved.
5.Allow this mixture to cool to room temperature.
6.Beat cream until frothy.
7.Beat in, icing sugar and vanilla until it has reached soft peaks.
8.Continue beating, and slowly pour in gelatine mixture.
9.Beat until whipped cream holds a stiff peak.
10.Serve or use when required.
Best practice is to make sure your cream, bowl and mixers are chilled.
NOTE:This whipped cream will hold for several days without deflating or weeping.