I always use a bit of gelatin in my whipped cream. It's especially nice in parfaits and pie toppings---keeps the cream from getting loose and sloppy later. It is flavorless and the only thing it does is stabilize the cream. Here's how I've done it for years: 1 tsp Plain Powdered Gelatin (from an envelope of plain gelatin) 1 and 1/2 TBS Cold Water 1 and 1/2 TBS Boiling Water Let the gelatin sit in the cold water for five minutes. This is called "blooming." Add the boiling water to the gelatin and stir until completely dissolved. Add immediately to whipping cream (no need to let it cool) that is almost completely whipped and continue whipping until totally whipped. This is enough for 2 cups heavy cream (measured before whipping), with sugar and vanilla added to taste. Note: Just sprinkling powdered gelatin is a time-saver but I have heard that it might cause grainy gelatin lumps in your whipped cream. I've never tried it, though, because this recipe works perfectly every time. Hope this helps!

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