Stabilized Whipped Cream Frosting

Check ingredients as you prepare them. These checks stay on this page.

• 1 teaspoon unflavored gelatin (this is usually sold near the Jell-O in the grocery store)
  Ingredient note

  Source: 1 teaspoon unflavored gelatin (this is usually sold near the Jell-O in the grocery store)
• 1 ½ Tablespoons cold water
  Ingredient note

  Source: 1 ½ Tablespoons cold water
• 1 ½ cups heavy whipping cream (cold)
  Ingredient note

  Source: 1 ½ cups heavy whipping cream (cold)
• ½ cup powdered sugar
  Ingredient note

  Source: ½ cup powdered sugar
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract

1. Sprinkle gelatin into a microwave safe measuring cup or other small microwave-safe dish (preferably one with a spout to make it easy to pour later on).
2. Add water and whisk gelatin and water together until all gelatin has been absorbed. Set mixture aside to sit for 5 minutes.
3. While gelatin is sitting, combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat until the mixture is thickened, but stop shy of reaching soft peaks.
4. At this point, check your gelatin. It should have solidified at this point. If so, pop it in the microwave just until the mixture has re-liquified. This usually takes me 5-10 seconds. The mixture should be liquid, but should not be very hot. Use a whisk to briefly stir the contents together to make sure they are smooth.
5. With electric mixer on low speed, drizzle liquid gelatin into the cream. Slowly increase speed to medium/high then continue to beat until you have reached stiff, fluffy peaks.
6. Immediately pipe or ice cake or cupcakes as desired, or use as desired in place of store-bought whipped cream!