Stabilizing Cool Whip
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Stabilizing cool whip

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This Stabilized Whipped Cream is a creamy, versatile topping that is gelatin-free, and can be used in a variety of desserts and drinks. However, making whipped cream can be a tricky task, especially if you want it to hold its shape for more than a few minutes. Whether you are a seasoned baker or a novice cook, I’ll show you how you can easily create whipped cream that will impress even the most discerning palates!
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Ingredients : Amul Fresh Cream - 1 Pack Castor Sugar - 2 Tbsps Vanilla - 1/2 Tsp Process : * Start by freezing the mixing bowl & electric whisk attachment/ hand whisk in the freezer for atleast 30 mins * Turn the cream upside down & place in the fridge for atleast 3-4 hours/ preferably overnight - this will allow the cream solids to separate from the cream liquid giving you a thick portion of just cream * Separate the liquid part of the cream & add the thick part to the chilled bowl & whip it until it thickens * Place the bowl over an ice bowl & continue to whip on medium speed * Add in the vanilla essence & castor sugar in parts & whip well * Once the cream has whipped to a stiff peak consistency, use it to layer & frost your cakes & bakes & Enjoy 🍦🫶🏽 Save this for later
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