Stabilized Whipped Cream

• 1 cup Heavy Whipping Cream
• 1 Tablespoon Cold Water
• 1/2 teaspoons Unflavored Gelatin
• 2 Tablespoons Powdered/Confectioners Sugar
• Any Other Flavorings You're Using

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. 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. 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. Add dissolved gelatin JUST before you begin beating your cream.
5. Beat ingredients together until soft peaks form.
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!

cream, water, unflavored gelatin, confectioners sugar, using

Taken from tastykitchen.com/recipes/desserts/stabilized-whipped-cream/ (may not work)