A stabilized whip cream that won’t separate or go flat, ever!
Homemade Whipped Cream
This amazingly fresh and fluffy whip cream is stabilized with E-Z Gel.
Pile it high on crepes, pies, cakes, brownies, ice cream sundaes, mousses or puddings, fruit salads, what isn't better with homemade whip cream?!
In medium bowl, whip cream with electric mixer to very soft peaks.
Gradually add powdered sugar. Sprinkle in E-Z Gel, then add vanilla.
Whip to soft peaks.
Store leftover whipped cream in the refrigerator.
CUSTOMIZE YOUR WHIP CREAM with these variation:
Chocolate Whip cream: Add 4 Tbls. powdered chocolate milk mix
Strawberry Whip cream: Add 2-4 Tbls. powdered strawberry milk mix OR 1/4 cup drained, mashed strawberries.
Spiced Whip Cream: add 1/2 teas. ground cinnamon and 1/4 teas. nutmeg.
Almond Whip cream: Substitute Almond extract in place of vanilla.
Nutrition info: 50 Calories, 5 g total fat, 3 g saturated fat, 0 g trans fat, 2 g carbohydrates, 0 g fiber, 1 g sugar, 0 g protein, 5 mg sodium.