Gelatin-Stabilized Fruity Whipped Cream

Name: Gelatin-Stabilized Fruity Whipped Cream
Ingredients: 12 oz (1½ cups) heavy whipping cream, cold; 6 oz (or up to 8 oz) fruit puree/purees of choice; heavy pinch of salt; 2 oz (1/2 cup) powdered sugar, sifted; 1 teaspoon unflavored gelatin

Gelatin-Stabilized Fruity Whipped Cream was pinched from <a href="http://pastrychefonline.com/2013/08/23/gelatin-stabilized-whipped-cream/" target="_blank">pastrychefonline.com.</a>

INGREDIENTS

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12 oz (1½ cups) heavy whipping cream, cold

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6 oz (or up to 8 oz) fruit puree/purees of choice

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heavy pinch of salt

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2 oz (1/2 cup) powdered sugar, sifted

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1 teaspoon unflavored gelatin

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