Sweet Stabilized Whipped Cream
Yield: 2 Cups
Bump up the dairy and swap out Cool Whip with Sweet Stabilized Whipped Cream
- 1 teaspoon unflavored gelatin
- 1 Tablespoon cold water
- 1 Cup cold heavy or whipping cream
- 2-3 Tablespoons powdered sugar
- 1 teaspoon vanilla
In a small bowl sprinkle gelatin over cold water. Let the gelatin “bloom” (absorb the water). Microwave the gelatin for about 30 seconds. Set aside to cool.
In the bowl of a mixer, beat the cream until it forms soft peaks. (Start on low speed and gradually turn up the speed to high.)
Gradually add in powdered sugar.
Add in the cooled gelatin and vanilla. When the cream holds its peaks it is done. Do not over-whip.