From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
Whipped Cream, aka Bavarian Cream
From Dorothy McNett's recipes at www.dorothymcnett.com. Bavarian Cream usually also contains eggs and is cooked to be more like a very rich and delicious custard served chilled in individual small dishes. This version is also used often as a topping over desserts.
1/2 teaspoon powdered gelatin (Knox)
In glass measuring cup soften the gelatin in the water for 5 minutes, then pop into the microwave oven for 30 seconds, stir to dissolve all of the gelatin. Gelatin must be liquid but not warm when added to the cream, so let this stand on the counter for about 20 minutes or so. In a batter bowl, beat the cream and sugar just until it begins to thicken and you can see traces of the beaters in the fluffy mixture. Add the gelatin in a steady stream, beating constantly. Add vanilla and beat just until stiff peaks form when beater is raised.
Recipe created 1995-09-26.