My Stabilized Whipped Cream recipe will give you a sweet, vanilla whipped cream that can be used as a topping — and stand the test of time much longer!
Combine the boiling water with the gelatin in a small, heat-proof measuring cup. stir to dissolve and let sit for 5 minutes to sponge and set like jelly.
Once set, you need to make the mixture liquid again so place the cup in a pan of simmering water and stir until dissolved. You can also microwave it for a roughly 20 seconds. Set aside and let cool to room temperature but still liquid (about 5 minutes).
Next combine the cream with the sugar and vanilla in a medium bowl and with an electric mixer, whip until soft peaks.
Slowly drizzle in the cooled, gelatin mixture and whip until stiff peaks form.
Cover and refrigerate to chill and firm up for roughly 2 hours. It is now ready to use or can be kept in the fridge for up to 3 days. Use to decorate and fill cakes with.