Whipped Cream Filling

Whipped Cream Filling

53
Cathy 0

"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."

Ingredients 11 m {{adjustedServings}} servings 106 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  • Cook

  • Ready In

  1. 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.
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Reviews 53

  1. 60 Ratings

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Amy
1/7/2005

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 tooth. Even with the increase of the sugar it wasn't terribly sweet but we liked it better. This is definately a keeper!

KARYNN
1/4/2004

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

KATTY_B
11/24/2005

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 getting 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.