Recipe - Stabilized Whipped Cream

1 cup Heavy whipping cream
1 teaspoon Knox gelatin
1 tablespoon Cold water
2 tablespoon Confectioner's sugar
One half teaspoon Vanilla

Soften gelatin in cold water in a saucepan for 5 minutes. Heat gently until
gelatin melts. Add to cream, beating only to combine, not whip. Chill in
refrigerator at least one hour. Whip cream and add confectioners' sugar and
vanilla, whip until cream holds its shape. The cream will stiffen further
upon refrigeration. This cream works well on cream topped or filled
desserts.

Recipe by: Cookbook USA Posted to BakeryShoppe Digest V1 #209 by C4
c4@groupz.net on Aug 30, 1997