Stabilized Whipped Cream

Cakes aren’t often frosted with whipped cream because it separates quickly and can leave the cake a soggy mess. The trick is to add just enough gelatin to keep the whipped cream from separating but not enough to make it rubbery.

Cream should always be very cold before you try to whip it. Put the cream in a bowl along with the whisk you will be using and then put the bowl in the freezer for 5 minutes. If you are making sweetened whipped cream, put 1 to 2 tablespoons sugar and 1 teasp