Adding a small amount of gelatin to whipped cream helps keep the pillowy clouds of cream fluffy for longer.
Makes 4 cups
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 2 cups heavy whipping cream
- 1 teaspoon vanilla
- ½ cup confectioner’s sugar
In a small pan, combine gelatin and cold water. Let stand until thick. Place over low heat, stirring constantly, just until the gelatin dissolves. Remove from heat, and cool (do not allow it to set). Whip the cream and vanilla with the sugar, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff.