Whipped Cream

Servings = 12 | Serving size =1/3 cup (makes 4 cups)

This recipe is not easily multiplied and doesn’t keep well. The whipped cream can be made up to 30 minutes in advance but must be kept very cold. Whisk lightly before serving.

In a small bowl, sprinkle the packet of unflavored gelatin over the cold water and let stand until the gelatin absorbs the water.

In a medium saucepan over medium-low heat, scald the milk.

Remove from the heat and add it to the gelatin, whisking until the gelatin dissolves.

Stir in the Splenda and vanilla extract.

Refrigerate, stirring every ten minutes, until very cold (about 1 1/2 hours) and then place in a large bowl of ice water for 30 minutes, and let it stand, whisking often.

Using a handheld mixer set at high speed, beat until the mixture is thick and fluffy.

Nutrition Facts

Serving size: 1/3 cup | Servings 12

Calories 21 | Calories from Fat 3

Amount Per Serving (% Daily Value)

Total Fat 0g (1%) | Saturated Fat 0g (1%)

Monounsaturated Fat 0g | Trans Fat 0g

Cholesterol 1 mg (0 %) | Sodium 19 mg (1 %)

Total Carbohydrates 3g (1%) | Sugars 1g

Dietary Fiber 0g (0%) | Protein 2g

Vitamin A 1% | Vitamin C 1 % | Calcium 4% | Iron 0%

Vitamin K 0 mcg  | Potassium  56 mg | Magnesium  5 mg