Whipped Cream
Servings
12Serving size
1/3 cup (makes 4 cups)This recipe is not easily multiplied and doesn’t keep well. The whipped cream can be made up to 30 minutes in advance but must be kept very cold. Whisk lightly before serving.
Ingredients
| 3 tsp. Gelatins, dry powder, unsweetened |
| 1/4 cup Water (cold) |
| 1 1/2 cup 1% milk |
| 1/4 cup Z-Sweet / Stevia |
| 1 tsp. Vanilla extract |
Instructions
In a medium saucepan over medium-low heat, scald the milk.
Remove from the heat and add it to the gelatin, whisking until the gelatin dissolves.
Stir in the stevia and vanilla extract.
Refrigerate, stirring every ten minutes, until very cold (about 1 1/2 hours) and then place in a large bowl of ice water for 30 minutes, and let it stand, whisking often.
Using a handheld mixer set at high speed, beat until the mixture is thick and fluffy.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is a great technique, but the whipped cream is not very stable and has to be used within about 30 – 45 minutes of being made. Keep it very chilled. It also works well with non-fat evaporated milk, but it will have a more caramelized flavor.