Hi Ceilia, we like using Instant ClearJel to stabilize whipped cream because it's fast, easy, and effective. However, if you'd like to experiment with using unflavored gelatin you're welcome to do so. Bloom 1 teaspoon of gelatin by sprinkling it over 4 teaspoons of water until it's all translucent, and then melt it by heating the mixture in the microwave for short bursts (10 seconds) until it looks completely dissolved. Let it cool slightly and whip your cream (about 1 cup is just right for this quantity of gelatin) until soft peaks form. Slowly pour in the gelatin with the mixer running and beat until you have medium-stiff peaks. Your whipped cream should hold quite nicely. Also check out this article on our blog for additional tips that you might find helpful. Kye@KAF

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