Stabilized Whipped Cream TOPPING:
1 t unflavored Gelatin
4 t cold water
1 C heavy whipping Cream (35% fat is best), 2 T reserved and at room temp
1/2 C sifted Confectioner’s Sugar
Stick the bowl of a stand mixer and the whisk attachment into the freezer. Prepare Piping bag with star tip; set aside.
In a Shallow pan or small pot, put cold water and then sprinkle the gelatin over top and let stand for about 4 minutes until set. Place over low heat, while stirring constantly, let it melt and dissolve. Remove from heat and let it cool (not until set back up).
Pull cold bowl and whisk out of the freezer, whisk heavy cream and sifted sugar together until soft peaks form. Incorporate the room temp heavy cream into the gelatin, put mixer on “stir” and pour the gelatin mixture slowly into the bowl (you may have to end up scooping depending on temp of your room) Turn the mixer up to high and beat until stiff about another minute.
Spoon the whipped cream into the prepared piping bag and decorate! This whipped cream won’t collapse! The best part about it is it’s stability and longevity to hold shape!
Store left overs in the fridge as there are milk products that could spoil. . .