Whipped Cream Filling

SUBMITTED BY: Cathy PHOTO BY: w

"Sweetened whipped cream filling. Use to fill cakes, pastries, and pies. Also can use extracts to flavor whipping cream. Gelatin must be warm when added to whipping cream. Recipe can be doubled."

PREP TIME	10 Min
COOK TIME	1 Minute
READY IN	11 Min

SERVINGS & SCALING

Original recipe yield: 2 cups

USMETRIC

About scaling and conversions

INGREDIENTS

1 pint heavy cream
1 1/2 tablespoons confectioners' sugar
1 tablespoon cold water
1 teaspoon unflavored gelatin

READ REVIEWS (16)

DIRECTIONS

Whip cream with confectioners' sugar until soft peaks form. Dissolve gelatin in water over low heat. Remove from heat, allow to cool slightly, then whip into cream until stiff peaks form.

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REVIEWS

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Reviewed on Jan. 4, 2004 by KARYNN

Thank you for having this recipe. I have been looking for this recipe on line for an hour! I have made this before and it is great. You can also dissolve the gelatin in the microwave. Karynn

18 users found this review helpful

Reviewed on Nov. 24, 2005 by KATTY_B

I used vanilla and almond extract for flavor. I also used splenda. I whipped a bit more after I notice the soft picks then I stopped to make the gelatin. The tricky part is to keep the gelatin from getting hard, which I did by putting a bit more water and keep stirring before putting it into the whipping. After a few seconds when it wasn't hot I put it in the cream and immediately beat it. It worked and It was a great topping for my key lime pie.

7 users found this review helpful

Reviewed on Jan. 7, 2005 by Amy

I filled eclairs with this and they were excellent. The only change I made was to increase the sugar to 4 Tbsps as when I tasted it before I whipped it, it was not quite sweet enough for my sweet tooth. Even with the increase of the sugar it wasn't terribly sweet but we liked it better. This is definately a keeper!

6 users found this review helpful

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