Stabilized Whipped Cream

• 4 teaspoons - cold water
• 1 tsp - unflavored gelatin
• 1 cup - cold heavy whipping cream
• 2 ½ tablespoons - powdered sugar
• 1 tsp - pure vanilla extract

Instructions

1. Place the water in a bowl and sprinkle the gelatin slowly and evenly over the water, allowing the gelatin to be absorbed by the water before adding more. Let stand 10 minutes until the gelatin has softened or "bloomed".
2. Microwave the bowl of gelatin for 5-8 seconds just until the gelatin has melted and stir well. You can tell when the gelatin has melted as it will be clear.
3. Place the heavy whipping cream, sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment, or use a large bowl with a hand mixer. Whip the cream on medium speed until soft peaks form. Reduce the speed to low and add the gelatin in slow steady stream. Increase the mixer speed to medium once more and continue to beat until stiff peaks form, being careful not to over mix.
4. Pipe or frost cakes and pies, or dollop onto cheesecakes or fruit crisps. Enjoy!