Rose Levy Beranbaum

Gelatin–Stabilized Whipped Cream

Preparation info
  • Makes:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000The Baking Bible
The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
powdered sugar

Method

Make the Gelatin-Stabilized Whipped Cream

In a small saucepan, combine the powdered sugar and gelatin. Gradually stir in ¼ cup/59 ml of the cream. Bring the mixture just to a boil, stirring const