STABILIZED WHIPPING CREAM

Stabilized in this manner, whipped cream will keep in the refrigerator for 4-5 days without separating. Nice timesaving.

1 tablespoon unflavored gelatin
1/4 cup cold water
3 cups heavy cream
3/4 cup powder sugar
1 1/4 teaspoon vanilla

Place water in microwavable dish. Sprinkle gelatin over cold water and allow to soften (approximately 1 minute).

Microwave in 10 second intervals, stirring and checking after each interval, until gelatin is dissolved. Cool to room temperature but do not allow to set.

Combine cream, sugar and vanilla. Beat on high until thick.

Reduce beater speed to low and gradually beat in gelatin.

Return beaters to high and continue to beat firm peaks form.

Source: Dairy Council of Utah