Stabilised Whipped Cream (Homemade Cool Whip) <br /> <br />Ingredients: <br />1 1/2 tsp (7 mL) unflavoured gelatine <br />4 tsp (20 mL) cold water <br />1 cup (250 mL) 35% whipping cream <br />2 Tbsp (30 mL) icing sugar <br />1 tsp (5 mL) pure vanilla extract <br /> <br /> <br />Method: <br />Best practice is to make sure your cream, bowl and mixers are chilled. <br />Sprinkle gelatine on top of the water in a heatproof bowl. <br />Allow gelatine to soften for a minute or two. <br />Whisk water and gelatine together, then microwave for 10-15 seconds. <br />Whisk again until gelatine is completely dissolved. <br />Allow this mixture to cool to room temperature. <br />Beat cream until frothy. <br />Beat in, icing sugar and vanilla until it has reached soft peaks. <br />Continue beating, and slowly pour in gelatine mixture. <br />Beat until whipped cream holds a stiff peak. <br /> <br />This whipped cream will hold for several days without deflating or weeping.
