On Fri, 11 Jun 2010 14:40:08 -0600, Christine Dabney
> wrote:

> On Fri, 11 Jun 2010 13:32:44 -0700, sf > wrote:
>
> >On Fri, 11 Jun 2010 12:44:02 -0700 (PDT), Nancy2
> > wrote:
> >
> >> Oops, I didn't answer the question - definitely use the one with
> >> unflavored gelatin. I make some mousses with gelatin - and if mixed
> >> properly, you really can't tell that's the thickening agent.
> >
> >Thanks! I've always made a lumpy mess when I've tried to stabilize
> >whipped cream with gelatin in the past. Do you soften the gelatin on
> >the whipping cream before you whip it or just sprinkle it on and whip
> >before it melts?
>
> When I have made no-bake cheesecakes, it hasn't been the whipping
> cream that I have sprinkled the gelatin on. It has usually been the
> base mixture that it has been dissolved in. The whipped cream is
> added last.
>
Do you have a recipe to share, Chris?

--
Forget the health food. I need all the preservatives I can get.