Stabilized Whipped Cream

Directions

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!