Stabilized Whipped Cream

 

4 tsp. Water to 1 tsp. Knox Gelatin

1 C. Heavy Whipping Cream

1 tsp. Vanilla

¼ C. Powdered Sugar

 

Dissolve knox in water, heat until liquid and then let cool before adding to whipped cream. Whip cream until a bit thickened, add gelatin mixture, vanilla and sugar. Continue to whip until very hard – up to 30 minutes with small mixer.