Stabilized Whipped Cream

1. 1

   Dissolve gelatin over boiling water; cool.

2. 2

   Do not let congeal. Beat 1 cup of heavy cream until frothing; add cool gelatin very slowly to the cream as you continue beating.

3. 3

   When fluffy, but not stiff, add powdered sugar and beat cream until it holds shape in soft peaks; do not beat too long.

4. 4

   Watch it carefully.

5. 5

   Will hold up hours in the refrigerator.

No additional tips available.