Sunday, March 28, 2010

Strawberry Shortcake with Stabilized Whip Cream

-1 carton of strawberries, rinsed and sliced
-Dessert shells or mini-bundt cakes
-stabilized whip cream, recipe to follow (recipe from: Wilton Baking)


-Slice strawberries.
-Layer strawberries and whip cream on top of dessert shells.

Stabilized whip cream: (Gelatin stabilizes the whip cream and keeps it from collapsing)


-1 teaspoon unflavored gelatin
-4 teaspoons cold water
-1 cup heavy whipping cream
-1/4 cup sifted icing sugar (confectioners sugar)

1. In a small pan, combine gelatin and cold water; let stand until thick.
2. Place over low heat, stirring constantly, just until the gelatin dissolves.
3. Remove from heat; cool (do not allow it to set).
4. Whip the cream with the icing sugar, until slightly thick.

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