Kate's Chantilly Cream - Stabilized Whipped Cream With Vanilla
![photo by KateL](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/48/55/91/picJOSr6f.jpg)
photo by KateL
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40910617/q0khLIcpRVa6MIYWz3Sw_bbb4.jpg)
- Ready In:
- 9mins
- Ingredients:
- 5
- Yields:
-
2 cups
- Serves:
- 16
ingredients
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup heavy whipping cream (35%)
- 1⁄4 cup sifted icing sugar or 1/4 cup sifted confectioners' sugar
- 1⁄4 teaspoon pure vanilla extract
directions
- In a small pan, combine gelatin and cold water; let stand until thick.
- Place over low heat, stirring constantly, just until the gelatin dissolves.
- Remove from heat; cool (but do not allow it to set).
- Whip the cream with the icing sugar and vanilla, until slightly thick.
- While slowly beating, add the gelatin to whipping cream.
- Whip at high speed until stiff.
Questions & Replies
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!