Stabilised Whipped Cream (Homemade Cool Whip) Ingredients: 1 1/2 tsp (7 mL) unflavoured gelatine 4 tsp (20 mL) cold water 1 cup (250 mL) 35% whipping cream 2 Tbsp (30 mL) icing sugar 1 tsp (5 mL) pure vanilla extract Method: Best practice is to make sure your cream, bowl and mixers are chilled. Sprinkle gelatine on top of the water in a heatproof bowl. Allow gelatine to soften for a minute or two. Whisk water and gelatine together, then microwave for 10-15 seconds. Whisk again until gelatine is completely dissolved. Allow this mixture to cool to room temperature. Beat cream until frothy. Beat in, icing sugar and vanilla until it has reached soft peaks. Continue beating, and slowly pour in gelatine mixture. Beat until whipped cream holds a stiff peak. This whipped cream will hold for several days without deflating or weeping.
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