The amount of cream you have is slightly less than 1/2 cup. Cream doubles in volume when whipped, so depending on the size of your layers you may just barely have enough. I would add no more than 1/2 teaspoon of gelatin dissolved in 2 teaspoons of warm water to that amount. Milk powder isn't necessary. For sugar, 1 teaspoon of granulated is about right. You can dissolve it in the same warm water as the gelatin before adding it to the unwhipped cream. Susan

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