Stabilized Whipped Cream Frosting (gelatin stabilizer)

You will be making a stabilized whip cream topping for this so follow these instructions closely!

Chill your stand mixer bowl in the fridge for 1/2 hour

• 4 tsp water
• 1 tsp unflavored gelatin
• 1 cup heavy whipping cream- very cold.
• 1/4 cup powdered sugar
• 1/2 tsp clear vanilla extract

1. Bloom the gelatin in the water for a few minutes (around 3) and then warm up for 10 seconds in the microwave until it liquefies.
2. Whisk the heavy cream until it's frothy and begins to thicken.
3. Add in the sugar and vanilla and continue whipping until it gets almost firm peaks then add in the gelatin, whisking the entire time until the firm peak stage is completed (do not whisk longer or you'll get butter!)
4. If you have anything to mix in, do it now.