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Step 1
Add the water to a microwave-safe bowl and sprinkle the gelatin on top. Give it a few stirs and let it stand 3 minutes. After 3 minutes, stir gently and microwave on high 5 seconds. Stir and microwave another 5 seconds. The gelatin should be dissolved and liquefied – if not, microwave an additional 3-5 seconds. Set aside to cool.
Step 2
In a large mixing bowl, add heavy cream, sugar and extract. With an electric mixer fitted with the whisk attachment, whip the cream mixture on low speed until small bubbles appear.
Step 3
Increase the speed to medium, and when the mixture visibly thickens and begins leaving a trail in the cream, slowly add the gelatin water.
Step 4
Increase the speed to high and beat until medium peaks form.
Step 5
Keep the whipped cream refrigerated and in an airtight container until ready to use.
Step 6
The whipped cream should stay stable up to 24 hours.
Step 7
Enjoy!