Story time: I needed whipped cream to use as icing stat, but did not have enough time to order the jel, so I perused the comments, and decided to use clear, flavorless gelatine to make the whipped cream more stabilized. I found a comment that mentioned putting cold water, then hot, on the gelatine. I did this, but the gelatine did not melt all the way, due to it having been in the cold for 5 minutes, and as I was trying to make it melt, it gave off the most awful smell!!! I know what gelatine is made of, but WOW, was not expecting the stench! I was running short on time, so I went ahead, melted the gelatine as best I could, and mixed it into the whipping cream right before reaching peaks. This method DID yield whipped cream that spread and held like icing on the cake, BUT there were a good amount of gelatine pieces left behind. If I ever try this method again, I will go for hot water from the get go, and see if there's any trace of gelatine left in the final product. ALSO, I did see strings of gelatine on my whisk when I removed them, so perhaps, even when the gelatine is melted, there's a reaction that causes it to harden in the cold heavy whipping cream?

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