Making stabilized whipped cream is easy! This sweetened cream will hold it's shape for days- perfect for decorating pies, cheesecakes, etc.!
Before beginning, place a large mixing bowl and a whisk attachment (for stand mixer or electric mixer) in the freezer for 5 minutes to get them cold. This helps whipped cream to thicken quicker!
Add 4 tsp. water to a small, microwave-safe bowl. Sprinkle gelatin on top; let it sit, undisturbed for 3-4 minutes. Place bowl of gelatin in microwave. Cook on high for 10 seconds... just long enough to dissolve gelatin! Stir, then let gelatin cool before adding to whipped cream
Remove bowl and whisk attachment from freezer. Beat whipping cream, powdered sugar, and vanilla (using whisk attachment) on HIGH until it begins thickening and soft peaks can be formed.
Slowly add cooled gelatin to whipped cream while whipping on LOW speed. Once combined, turn mixer to MEDIUM speed; beat until stiff peaks form. TIP: Don't dump gelatin all at once into whipping cream or it might clump.
You can tell if the peaks are stiff by turning off the mixer. Lift up the whisk attachment from the whipping cream several times. Stiff peaks of whipping cream will stand up firmly on their own, and won't collapse or fall over. Transfer whipped cream to a pastry bag to decorate. Store stabilized whipped cream for several days in pastry bag or sealed container. It will hold it's shape for several days on a refrigerated dessert.
NOTE: Caloric total is for the entire 2 cups of prepared whipped cream.
Making Stabilized Whipped Cream https://www.thegratefulgirlcooks.com/making-stabilized-whipped-cream/