Sprinkle your gelatin over the water and let bloom for 5 minutes.
Melt gelatin for 5 seconds in the microwave. If not fully melted do another 3 seconds. You can tell gelatin is melted when there are no granules of unmelted gelatin visible.After dissolving your gelatin, add in 1 tsp of heavy cream and mix. If your gelatin is too cold, heat again until it's melted (5 seconds).
In a cold mixing bowl, whip your heavy for 15 seconds on medium speed until its foamy
Add in your powdered sugar and vanilla and continue mixing on medium speed until you reach very soft peaks, barely holding their shape.
Turn your mixer down to low and drizzle in your gelatin. Continue mixing on medium speed until your peaks are firm and holding their shape but don't over-mix to the point when your whipped cream starts to look chunky or begins turning into butter.
Whipped cream whips better if your bowl is cold and the whipping cream is straight from the fridge.
Don't over-mix your whipped cream. I like to finish whipping mine by hand so it stays nice and creamy
You cannot re-use leftover whipped cream or make it ahead of time. It needs to be used right away before the gelatin sets.
You can make stabilized whipped cream by hand using a whisk and some elbow grease! Just follow the same steps, it will just take a bit longer.
Serving: 1oz | Calories: 104kcal (5%) | Carbohydrates: 1g | Protein: 1g (2%) | Fat: 10g (15%) | Saturated Fat: 6g (30%) | Cholesterol: 38mg (13%) | Sodium: 12mg (1%) | Potassium: 21mg (1%) | Sugar: 1g (1%) | Vitamin A: 415IU (8%) | Vitamin C: 0.2mg | Calcium: 18mg (2%)