Stabilized Whipped Cream

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Stabilizing Whipped Cream:
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Gelatin method:
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Add one teaspoon of bloomed gelatin to peaked whipped cream.

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Q: What is bloomed gelatin?
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Gelatin needs to be heated to go from the granulated form to the liquid form.
Sprinkle the gelatin over cold water.
Let gelatin stand for a minute or so until the gelatin is fully absorbed by the water.
Microwave the gelatin for about 30 seconds at high heat. The gelatin will be clear and melted. Now you can use it to stabilize your whipped cream.

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Ingredients: (gelatin method)
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1 tsp unflavored gelatin
1 tbsp cold water

1 cup cold heavy or whipping cream
3 tbsp sugar
1 tsp vanilla essence

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Method:
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1) Place the whipping cream into a mixing bowl.
2) Whip the cream with a whisk or electric mixer. If by electric mixer, be careful with the splashing and start with low speed, in a clockwise motion. Continue until soft peaks form.
3) Add sugar and vanilla essence.
4) Continue beating till it resembles thick cream form.
5) Add in the gelatin and continue beating.
6) Do not overbeat, if not it will curdle and resemble cheese. To check if it is ok, try to dip a spoon and hold it 90 deg to see if it will adhere to the spoon.