Nutrition Facts

Serving Size 70 g

(Approx. 12 Servings)

Amount Per Serving

Calories	220	Calories From Fat	190

% Daily Value*

Total Fat 22 g	34%

Saturated Fat 14 g	70%

Trans Fat 0.0 g

Cholesterol 70 mg	23%

Sodium 55 mg	2%

Total Carbohydrate 5 g	2%

Dietary Fiber 0 g	0%

Sugars 5 g

Protein	2 g

Vitamin A 20%	•	Iron 0%

Vitamin C 0%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Stabilized Whip Cream

Prep Time

1 hour

Cook Time

N/A

Total Time

1 hour

Serves

12 People

Ingredients

Recipe makes 12 Servings

1/4 cup(s) cold water

1/4 Oz Knox Original Unflavored Gelatine, 1 envelope

3 cup(s) heavy whipping cream, plus 2 tbsp for tempering gelatin

2 Tsp H-E-B Pure Madagascar Bourbon Vanilla Extract, or fresh vanilla beans can be added for added flavor and appearance

1/3 cup(s) H-E-B Confectioners Powdered Sugar, plus more as needed for sweetness

1/4 Tsp H-E-B Fine Crystals Mediterranean Sea Salt, 1/4 tsp

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Instructions

In a small microwave-safe bowl, add water and stir in gelatin until just dissolved. Let sit for 15 to 20 minutes or until gelatin fully hydrates and sets up.

While gelatin is blooming, place 3 cups of heavy cream, vanilla, powdered sugar, and salt in the bowl of a stand mixer.

Using the whip attachment on medium speed, whip cream mixture until soft peaks form. Turn mixer off.

Microwave gelatin for 10 to 12 seconds or until gelatin just melts and becomes liquid again.

Add remaining 2 tablespoons of cold heavy whipping cream to gelatin (to temper gelatin) and stir to combine.

Return mixer to medium speed again and slowly add tempered gelatin mixture and whip until cream has reached stiff peaks.

Cover and refrigerate for at least 20 minutes. Use for frosting cakes or for filling cream puffs.