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SEARCH RECIPES: LOCATION: Recipes >> Cakes Icing >> Mock Cream 06    Mock Cream 06 STABILIZED WHIPPED CREAM 1 c. heavy whipping cream 1 t. Knox gelatin 1 Tbs cold water 2 Tbs confectioner's sugar 1/2 t. vanilla Soften gelatin in cold water in a saucepan for 5 minutes. Heat gently until gelatin melts. Add to cream, beating only to combine, not whip. Chill in refrigerator at least one hour. Whip cream and add confectioners' sugar and vanilla, whip until cream holds its shape. The cream will stiffen further upon refrigeration. This cream works well on cream topped or filled desserts. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. Taste: Ease of Prep: Appearance: globs of cream, November 25, 2005 - 09:59 PM Reviewer: Anonymous from nashville tn i made this version of whipping cream on wednesday for my pies on thanksgiving. thsnkgoodness my pies tasted great by themself. i followed the directions, but ended up with a gealonyious mess. i would appteciate if anyone out there knows what i did wromg or has ant other solutions for stablizinf whip cream, thank you jon01suz@aol.com Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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