Whipped Cream Filling

50 Reviews

Prep: 10 min
Cook: 1 min
Ready In: 11 min

“Sweetened whipped cream filling. Use to fill cakes, pastries, and pies. Also can use extracts to flavor whipping cream. Gelatin must be warm when added to whipping cream. Recipe can be doubled.” - by Cathy

Ingredients

1 pint heavy cream
1 1/2 tablespoons confectioners' sugar
1 tablespoon cold water
1 teaspoon unflavored gelatin

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Metric US

Original recipe yields 2 cups

Directions

Whip cream with confectioners' sugar until soft peaks form. Dissolve gelatin in water over low heat. Remove from heat, allow to cool slightly, then whip into cream until stiff peaks form.

Nutrition

Amount Per Serving (16 total)

Calories
106 cal
5%

Fat
11 g
17%

Carbs
1.5 g
< 1%

Based on a 2,000 calorie diet

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Reviews (50)

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104

Amy

Jan. 7, 2005

"I filled eclairs with this and they were excellent. The only change I made was to increase the sugar to 4 Tbsps as when I tasted it before I whipped it, it was not quite sweet enough for my sweet toot..." See moreh. Even with the increase of the sugar it wasn't terribly sweet but we liked it better. This is definately a keeper!"

KARYNN

Jan. 4, 2004

"Thank you for having this recipe. I have been looking for this recipe on line for an hour! I have made this before and it is great. You can also dissolve the gelatin in the microwave. Karynn..." See more"

KATTY_B

Nov. 24, 2005

"I used vanilla and almond extract for flavor. I also used splenda. I whipped a bit more after I notice the soft picks then I stopped to make the gelatin. The tricky part is to keep the gelatin from ge..." See moretting hard, which I did by putting a bit more water and keep stirring before putting it into the whipping. After a few seconds when it wasn't hot I put it in the cream and immediately beat it. It worked and It was a great topping for my key lime pie."

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