Stabilized Whipped Cream for Cake Filling

  • 2 cups Heavy cream cold
  • 1/4 cup Powdered sugar sifted
  • 1 teaspoon Unflavored gelatin granulated
  • 2 tablespoons Cold water liquid
  • 1 teaspoon Vanilla extract liquid
  1. In a small bowl, sprinkle the gelatin over cold water and let it stand for 5 minutes to bloom.
  2. Gently heat the bloomed gelatin in a microwave for about 10 seconds or until it becomes liquid, then let it cool slightly.
  3. In a large bowl, whip the cold heavy cream with powdered sugar and vanilla extract until it begins to thicken.
  4. While whipping, gradually add the cooled gelatin mixture to the cream.
  5. Continue whipping until stiff peaks form. Be careful not to overwhip.
  6. Use immediately as a filling for your cake.