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LOCATION: Recipes >> Cakes Icing >> Mock Cream 06

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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.

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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

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