Stabilized Whipped Cream
 
 
Ingredients
  • 1 cup heavy whipping cream, chilled
  • ¼ cup powdered sugar
  • 1 teaspoon powdered unflavored gelatin
  • 4 teaspoons water
Instructions
  1. Combine water and gelatin in a small pan or heatproof ramekin. Set aside for 3 minutes to "bloom" or gel.
  2. Place on the stove over low heat and stir until liquified and dissolved. Set aside to cool to room temperature. Gelatin should be the consistency of egg whites, not solid!
  3. Whip cream and sugar to form soft peaks and slowly pour in gelatin. Whip to firm peaks. Presto!
Notes
Recipe from Wilton and is easily doubled.
Recipe by Jellibean Journals at https://jellibeanjournals.com/stabilized-whipped-cream/