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Ingredientes
- 1 c. Heavy whipping cream
- 1 tsp Knox gelatin
- 1 Tbsp. Cool water
- 2 Tbsp. Confectioner's sugar
- 1/2 tsp Vanilla
Direcciones
- Soften gelatin in cool water in a saucepan for 5 min. Heat gently till gelatin melts. Add in to cream, beating only to combine, not whip. Refrigeratein refrigerator at least one hour. Whip cream and add in confectioners' sugar and vanilla, whip till cream holds its shape. The cream will stiffen further upon refrigeration. This cream works well on cream topped or possibly filled desserts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 157g | |
| Calories 485 | |
| Calories from Fat 390 | 80% |
| Total Fat 44.42g | 56% |
| Saturated Fat 27.64g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 50mg | 2% |
| Potassium 93mg | 3% |
| Total Carbs 20.26g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 16.74g | 11% |
| Protein 2.52g | 4% |
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