Recipe#4296

Title: Whipped Cream 02

rec.food.recipes archive

1 envelope unflavored gelatin
 2 tablespoons cool water
 2 cups whipping cream
 1/2 cup powdered sugar
 1 teaspoon vanilla extract
  
 Chill cream, bowl and beaters well.
 Sprinkle gelatin over water in a small glass bowl.  Let stand 1
 minute to set. Microwave on high power to melt, and warm 30 seconds.
 Or add gelatin to water in small saucepan and melt over low heat
 until warmed (do not boil).  Remove from heat and set aside to cool
 slightly.
 Whip cream in mixer on medium speed until it just begins to thicken.
 Add sugar and vanilla.  Beat until softly whipped but not stiff.
 While still beating, add the cooled but still liquid gelatin to
 cream.  Beat just until stiff peaks form.  Use immediately or cover
 and refrigerate as long as one day before using.  Keep filled or
 frosted cake in cool place until ready to serve.  Can be used with
 classic or chocolate sponge cakes, chocolate layer cake or white
 or yellow basic butter cake.