Stabilized Whipped Cream

Name: Stabilized Whipped Cream
Ingredients: 2 tablespoons cold water; 1 teaspoon unflavored gelatin (see TIPS); 2 cups chilled whipping cream (1 pint); 1 1 tablespoon dark rum or 1 tablespoon any flavored liqueur; 1 -2 tablespoon sugar or 1 -2 tablespoon brown sugar (Best paired with cakes & desserts that have brown sugar in the ingredients)

5 ingredients

14 steps

Ingredients

2 tablespoons cold water
1 teaspoon unflavored gelatin (see TIPS)
2 cups chilled whipping cream (1 pint)
1 1 tablespoon dark rum or 1 tablespoon any flavored liqueur
1 -2 tablespoon sugar or 1 -2 tablespoon brown sugar (Best paired with cakes & desserts that have brown sugar in the ingredients)

Directions

1

Soak plain gelatin in cold water for 5 minutes.
2

Dissolve by placing it in a container over a small pot of simmering water.
3

Allow to cool.
4

Using an electric mixer, beat cream in a large well-chilled bowl.
5

Just before it becomes soft and billowy, slowly add the sugar and flavorings to the whipped cream at the sides of the bowl, continuing to whip as you do.
6

Whip the cream until barely stiff.
7

Add melted and cooled gelatin all at once to cream during whipping.
8

Stop whipping when cream forms soft peaks.
9

Finish beating with whisk to adjust consistency.
10

Serve immediately or cover and refrigerate.
11

TIPS: For 1 cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
12

For 2 cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold water.
13

For 6 cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.
14

Stabilized whipped cream can be flavored, but do it as soon as possible before the gelatin sets.