Stabilized Whipped Cream Icing

Ingredients

• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 1/4 teaspoon unflavored gelatin
• 1 tablespoon cold water

Directions

1. In a medium bowl, whip the heavy cream with an electric mixer until it starts to thicken.
2. Add the vanilla extract and powdered sugar, and continue to whip until stiff peaks form.
3. In a small bowl, mix together the gelatin and cold water. Let sit for 5 minutes to allow the gelatin to bloom.
4. Microwave the gelatin mixture for 10-15 seconds, until completely melted and liquid. Let cool slightly.
5. Add the melted gelatin to the whipped cream and whip until fully incorporated.
6. Spread the icing over your favorite cake or cupcakes. Enjoy!

Interesting Facts

• Stabilized whipped cream icing can be stored in the refrigerator for up to 5 days.
• Stabilized whipped cream icing can be frozen for up to 3 months.
• The gelatin helps the whipped cream keep its shape and prevents it from melting.