Bloom the Gelatin: Sprinkle gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes.

Melt the Gelatin: Gently warm the bloomed gelatin in a microwave or over a double boiler until fully dissolved. Do not boil. Let it cool slightly.

Whip the Cream: In a chilled mixing bowl, whip the heavy cream, sugar, and vanilla until soft peaks form.

Incorporate Gelatin: With the mixer on low speed, slowly drizzle the dissolved gelatin into the whipped cream.

Whip to Stiff Peaks: Continue whipping until stiff peaks form. Be careful not to overwhip.

How to Use:

Use immediately to decorate desserts or pipe onto cakes and cupcakes.

Keeps whipped cream stable at room temperature for several hours and in the fridge for up to 24 hours.

Serving and Storage Tips: