Wilton Stabilized Whipped Cream
I have been using this method for 30 years, no more thin runny whipped cream and your whipping cream will hold up for days this, is fabulous on cakes --- for 2 cups whipping cream use 2 tsp gelatin in 2 tbsp cold water.
Steps
In a small pan , combine gelatin and cold water.
Let stand until thick.
Place over low heat , stirring constantly , just until the gelatin dissolves.
Remove from heat.
Cool.
Whip the cream with the icing sugar , until slightly thick.
While slowly beating , add the gelatin to whipping cream.
Whip at high speed until stiff.
Ingredients
unflavored gelatin, cold water, heavy whipping cream, icing sugar