Whipped Cream Stabilizer
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- 1/2 tsp
- knox geletin
- 1 Tbsp
- cold water
1In a glass custard cup, soften the Knox geletin in the cold water for 5 minutes.
2Set cup in simmering water just to dissolve. Cool slightly.
3Whip cream to soft peaks and drizzle in the geletin mixture and beat to desired stiffness. Whipped cream should be kept cold.