2 c heavy whipping cream
1/4 c powdered sugar
1 tsp vanilla
1 tsp gelatin
2 T cold water
In a small bowl, sprinkle gelatin over cold water and let sit 5 minutes to dissolve. Using a cold bowl and cold beaters, begin whipping the cream to soft peaks. Add the powdered sugar and vanilla, and continue whipping the cream to almost stiff peaks (this will happen quickly). Turn off the mixer. Heat the gelatin until melted, cool slightly if necessary (this will also happen quickly). Begin whipping the cream again and quickly incorporate the melted gelatin into the cream. Whip to almost stiff peaks. This whipped cream will not last as long as non dairy whipped topping, but it will last several days without weeping or separating if kept cold. It can be made in the morning or even the night before, for topping for pies, frosting cakes, incorporating into cream pie fillings or tiramisu, or other applications. It makes the same amount of whipped cream as a 12 oz tub of non dairy whipped topping (ever wonder why they settled on 12 oz for a standard size for selling cool whip? It is the same volume as 2 c of real cream, whipped).
