Stabilized Whipped Cream

Stabilizer:
Plain Powdered Gelatin 28g (4 packets 1/4 oz each)
Cold Water 1 c (8 fl oz)
Boiling Water 1 c ( 8 fl oz)
Method:
Bloom the gelatin in the cold water. Let stand about 5 minutes.
Add the boiled water to the gelatin mixture and stir to dissolve. Use immediately in quantities specified in the recipe, or store the entire amount in a clean plastic container with a lid in the refrigerator for up to 3 weeks. Use as needed by melting desired amount in the microwave slowly.


Whipped Cream Recipe:
2 cups Heavy Cream
1/4 cup Confectioners Sugar (or to taste if you like sweeter or less sugar)
Method:
In a small microwaveable bowl add 1 Tablespoon of the gelatin stabilizer and microwave on medium power for just 10 seconds at a time until it melts.  DO NOT BOIL.
In another separate bowl add 1/4 c of the heavy cream from the above recipe for whipped cream.  Microwave this until it is hot to the touch, then add it to the gelatin mixture.
Reserve.
Next pour the heavy cream into the bowl of the Kitchen Aid mixer with the whip attachment and whip on high speed.
As the cream begins to get frothy and gain volume you can add the confectioners sugar. Continue whipping until you achieve desired peaks necessary for your specific application. Just before you have reached your desired peaks consistency, pour in the warm cream/gelatin mixture and whip a few seconds longer.
Soft- Medium – Firm peaks are the 3 stages of whipping cream.
Always refrigerate any cake or dessert that is made with whipped cream as it is highly perishable.
It is not a great idea to store whipped cream for more than a day, it will lose its volume that we worked so hard to achieve. But if you MUST, 3 days maximum and you WILL have to re whip again, so in my opinion, what’s the point? You should really just do it ala minute.