Stabilized Whipped Cream
For 2 cups of whipped cream, pour 1 cup of cream into the chilled bowl and whip it vigorously until it just begins to hold its shape. Add about 1/2 teaspoon pure vanilla extract (or 1/4 teaspoon almond extract) and 1 tablespoon granulated sugar, and continue to whip until it holds very soft, droopy peaks.
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Ingredients:
GELATIN:
2 tablespoons cold water.
1 teaspoon unflavored gelatin
Prepare gelatin:
Soak plain gelatin in cold water for 5 minutes.
Dissolve by placing it in a container over a small pot of simmering water. Let cool.
WHIPPED CREAM:
2 cups (1 pint) chilled whipping cream
1 teaspoon vanilla extract or 1 tablespoon dark rum or any flavored liqueur
1-2 tablespoons sugar (brown sugar))
Prepare whipped cream:
Using an electric mixer, beat cream in a large well-chilled bowl. Just before it becomes soft and billowy, slowly add the sugar and flavorings to the whipped cream at the sides of the bowl. Continue to whip as you do.
Whip the cream until barely stiff. Add melted and cooled gelatin all at once to cream during whipping. Stop whipping when cream forms soft peaks. Finish beating with whisk to adjust consistency. Serve immediately or cover and refrigerate.
Tips:
For 1 cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
For 2 cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold water.
For 6 cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.
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