Stabilized Whipped Cream

Whipped cream that does not come from a can does not last forever. Homemade whipped cream has a life of light peaks that slumps back into a sad, lifeless blob after a while. 
No, those perfect peaks of heavy cream are stabilized to stay stiffer. No need to go out and buy whipped cream with all of those chemical stabilizers though, it's easy to make at home with just a little gelatin.
This recipe was originally used for our Black Forest Cake Trifle, which we did not want overly sweet, but you can add more sugar to your taste.

 Note: 1 Cup of heavy cream will make approximately 2 cups of whipped cream.

1 tsp        Powdered Gelatin 1 Tbsp     Water 1 Cup      Heavy Cream 1  tsp        Powdered Sugar 1  tsp       Vanilla Extract

In a small bowl, sprinkle the gelatin over the 1 Tbsp of water. Let sit 5 minutes until the gelatin blooms.

With a whisk or electric mixer, beat the heavy cream until light peaks form (it looks fluffy and if you dip the whisk into it, a peak will stand up a little bit).

Meanwhile, gently heat gelatin over a hot water bath or in a microwave, stirring until the gelatin granules have dissolved.

On a slow speed, add the vanilla, sugar and gelatin to the cream, making sure it's well-incorporated.

Beat on medium speed until stiffer peaks form (if you dip the whisk into it, it will stand upright and stay).

Can be made a day ahead of use.

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