Kate's Chantilly Cream - Stabilized Whipped Cream With Vanilla

This is "my" whipped cream, which I need to store exactly this way for future reference. It is based on Kittencal's Wilton Stabilized Whipped Cream, but adding 1/4 teaspoon of vanilla. Per Kittencal, for 2 cups whipping cream, use 2 teaspoons unflavored gelatin in 2 tablesppons cold water. Store covered in refrigerator for several days, if it doesn't disappear first. You can use this to frost a cake (but leftovers would need to be refrigerated). A standard serving of any condiment is 2 tablespoons. To maximize the volume, make sure the whipping bowl, beaters, and cream are well chilled before beginning.

• Ready In: 9 mins
• Serves: 16
• Yields: 2 cups

Ingredients

• 1  teaspoon unflavored gelatin
• 4  teaspoons cold water
• 1  cup heavy whipping cream (35%)
• 1⁄4 cup  sifted icing sugar or 1⁄4 cup  sifted confectioners' sugar
• 1⁄4 teaspoon pure vanilla extract

Directions

1. In a small pan, combine gelatin and cold water; let stand until thick.
2. Place over low heat, stirring constantly, just until the gelatin dissolves.
3. Remove from heat; cool (but do not allow it to set).
4. Whip the cream with the icing sugar and vanilla, until slightly thick.
5. While slowly beating, add the gelatin to whipping cream.
6. Whip at high speed until stiff.