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Instructions |
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1. Put your whisk (attachment) and mixing bowl into the
freezer until cold. Meanwhile, pour one tsp of cold water
into the gelatin. The gelatin will absorb the water and
become pasty. Then, pour the 3 tsp of hot water into the
gelatin mixture to dissolve.
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2. Remove the whisk and mixing bowl from the freezer and
the heavy whipping cream from the fridge. Begin whisking
the heavy whipping cream and add the vanilla extract. Then,
gradually add the powdered sugar. After the mixture has
slightly thickened, pour the gelatin into the whipped cream
while on high. (If you whisk too slow, there will be gelatin
clumps.)
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3. Whisk until stiff. If using to frost a cake, use it as soon as
you finish whipping.
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4. After you put in the fridge, the stabilized whipped cream
will be a bit hard and not so tasty. You have to whisk it and
get it back to temperature before eating.
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Originally Submitted
6/22/2016
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