Whipped Cream

Real whipped cream is nothing short of heaven with its cloud-like appearance on any dessert. With the addition of gelatine, the whipped cream will remain firm and fresh for several days, allowing more time for you to spend with guests.

• 2 tsp unflavoured gelatine
• 1/3 cup boiled water
• 2 cups whipping cream
• 1 tsp vanilla
• 1/3 cup white sugar

1. Add gelatin to a cup of boiling water. Let stand. You only do this step if you want to store the whipped cream for more than 2 hours.
2. Pour whipping cream and vanilla into a chilled mixing bowl. To chill, run cold water over the bowl or put it in the fridge for 10 minutes. Be sure to dry the bowl before adding cream.
3. Slowly add sugar to the cream while continuing to whip at high speed. Do not add all at once.
4. Whip at high speed until soft peaks form. Pay attention– it can suddenly turn into a buttery mixture.
5. Whip at high speed, slowly pouring warm gelatin mixture into the whipped cream. Do not add all at once. Stop as soon as blended.

Store whipped cream in a piping bag.

Whipped cream with soft peaks is ready for gelatine.