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READY IN 11 mins

Whipped Cream Filling

Read Reviews (50)

"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

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 2 cups Change Servings

1 pint heavy cream
1 1/2 tablespoons confectioners' sugar

1 tablespoon cold water
1 teaspoon unflavored gelatin

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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.

Kitchen-Friendly View

PREP 10 mins
COOK 1 min
READY IN 11 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 07, 2005

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!

—Amy

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Most Helpful Critical Review

Aug 19, 2010

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)

—jenni4

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55 Ratings

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Jan 04, 2004

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

—KARYNN

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Nov 24, 2005

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.

—KATTY_B

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Oct 13, 2006

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.

—w

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Feb 11, 2005

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.

—chellebelle

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Sep 11, 2006

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!

—TORIFAN

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May 15, 2009

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.

—Celeste

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Nutrition

Calories
106 kcal
5%

Carbohydrates
1.5 g
< 1%

Cholesterol
41 mg
14%

Fat
11 g
17%

Fiber
0 g
0%

Protein
0.7 g
1%

Sodium
12 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Whipped Cream Filling

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 106
Calories from Fat: 99

% Daily Value *
Total Fat 11g 17 %
Saturated Fat 6.9g 34 %
Cholesterol 41mg 14 %
Sodium 12mg < 1 %
Potassium 22mg < 1 %
Total Carbohydrates 1.5g < 1 %
Dietary Fiber 0g 0 %
Protein 0.7g 1 %
Sugars 0.7g
Vitamin A 9 %
Vitamin C < 1 %
Calcium 2 %
Iron < 1 %
Thiamin < 1 %
Niacin 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.