Ingredients

The following ingredients have 20 Servings
  • 1 1/2 tablespoons cold water
  • 1 teaspoon unflavored gelatin powder
  • 1 1/4 cups heavy whipping cream (chilled)
  • 5 tablespoons powdered sugar (sifted)
  • 1 1/4 teaspoon pure vanilla extract

Instruction

  • Add the cold water to a small bowl and sprinkle the gelatin on top. Let it sit for 5 minutes so the gelatin can bloom (essentially, the gelatin will absorb the water and the mixture will thicken).
  • After 5 minutes, microwave the gelatin for 5 seconds, and then stir it. If all the gelatin dissolves, it’s ready to use, but if there are still lumps, microwave it for another 5 seconds and then stir it again.
  • Add the cream to the bowl of a stand mixer. Use the whisk attachment to whisk the cream until it’s foamy.
  • Add the powdered sugar and vanilla, and whisk until it forms soft peaks.
  • While mixing on low speed, gradually drizzle in the dissolved gelatin a little at a time.
  • Continue whipping just until it forms stiff peaks, being careful not to overmix.
  • Immediately use the stabilized whipped cream to frost a cake, or transfer it to a piping bag fitted with whatever tip you want and pipe the cream on cupcakes.