"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." — Cathy
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1 1/2 tablespoons
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!
I thought I followed the directions to a 'T', but the gelatin just sat in chunks inside the whipped cream, so the whipped cream, besides turning all watery at room temperature, held bits and pieces of nasty unflavored gelatin. But, I'm sure some people succeeded with this recipe, so the low rating can be attributed to the lack of specific directions as well as the blandness of the cream overall (disregarding the chunks)
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
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.
I think this is a great base recipe. The texture was great, but I thought it could've been a tad sweeter. I probably added closer to 3 tablespoons of confectioner's sugar. I also made a green tea version and added a tablespoon of green tea powder - it was EXCELLENT! I felt it could've used slightly more gelatin to maintain its texture, especially if you are making a dessert ahead of time and not something that's eaten right away.
I used this for a frosting on a lemon filled spongecake roll. It turned out perfectly and I didn't have to worry about plain whipped cream turning watery on me.
This is a really light and fluffy pastry cream. It is perfect for a rolled chocolate cake or filling in just about anything! I will keep this recipe on hand and use it forever!
This turned out great, I will add a little more gelatine next time. I also added more powered sugar, because I like it a little sweet.
* Percent Daily Values are based on a 2,000 calorie diet.
Whipped Cream Filling
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 99
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