Stabilized Whipped Cream Recipe

How to make it

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• Combine gelatin with water in a small sauce pan.
• Let stand until thick (a couple of minutes).
• Over low heat, stir constantly until just dissolved.
• Remove from heat and allow to cool slightly. (It should still be liquid).
• Whip the cream, sugar, and vanilla until slightly thick in a large mixing bowl.
• Turn the mixer on low and slowly add the gelatin liquid, then beat on high until the cream is thick.
• Stabilized whipping cream will hold up for 4 to 5 days without separating. It can also be used to garnish anything that calls for whipped cream or non dairy whipped topping.
• If you can, put it on before it sets up in the refigerator, if you plan to use it as a filling. If you stir it too many times after it sets up, it loses a little body.
• If you are using it for the center of a cake, put it on the first layer and allow it to set up in the refigerator a bit before putting the top layer on.
• If you are doing multi layers and the layers are thin, you should be okay to put the layers right on without allowing it to set up. It just depends on how thick the cream is. You don't want it to "squish" out the sides when putting layers of cake over it.
• This beats the pants off of non dairy topping.
• It also works great for frosting a cake too, just frost before it sets up.