Stabilized Whipped Cream

1. 1

   Note: I gave the measurements for 1 cup cream because this is the quantity I usually make. For larger/smaller batches, just scale the gelatin mixture accordingly.

2. 2

   Soak gelatin in the cold water for 5 minutes. Then warm over low heat until it dissolves. (I mix the gelatin and water together in a small bowl and and then put that into a sauce pot with water.)

3. 3

   In a bowl, combine heavy cream, sugar, and any other flavorings you are using. (If not using any special flavoring, 1 teaspoon vanilla is ALWAYS a good idea.)

4. 4

   Add dissolved gelatin JUST before you begin beating your cream.

5. 5

   Beat ingredients together until soft peaks form.

6. 6

   You can use the cream immediately to top and/or decorate your dessert and serve when you're ready. These whipped cream florets I made in the picture shown were still holding their shape perfectly over 24 hours after I made them!

* Per serving · 4 servings · Values may vary.

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