Stabilized Whipped Cream, For Frosting, Topping and Dipping

1. 1

   Have bowl, beaters and cream cold for best results.

2. 2

   In a small heatproof dish soften gelatin in 1 tablespoon cold water for 5 minutes.

3. 3

   Place bowl in a pan of simmering water and heat just until gelatin becomes clear, about 2 minutes.

4. 4

   Remove from heat and set aside.

5. 5

   Do this right before you whip the cream as it must be liquid when added to cream.

6. 6

   Beat cream to soft peaks, add sugar, vanilla and gelatin, continue to beat until it holds its shape.

7. 7

   You can use it now or refrigerate up to two days After about an hour in the refrigerator it will be firm enough to pipe if you would like.

* Per serving · 4 servings · Values may vary.

No additional tips available.