Whipped Cream:
1 c (227g) heavy cream
2 tbsp (14g) powdered sugar, sifted
1 tsp (4g) vanilla

1. Mix all ingredients together with a whisk or food processor. Make sure not to overmix or the cream will separate and you will have made butter.

Stabilized Whipped cream:
1 c (227g) heavy cream
2 tbsp (14g) powdered sugar, sifted
1 tsp (4g) vanilla
3/4 tsp powdered gelatin
1.5 tbsp cold water

1. Sprinkle gelatin over cold water and let sit for 5 minutes.
2. Melt the gelatin and water in a microwave or over a hot water bath.
3. Add 1 tbsp of the heavy cream to gelatin and mix in. (This helps prevent the gelatin from beading up when hitting the cold cream.)
4. Add the remaining cream, powdered sugar, and vanilla to a bowl and whisk or processor until soft peaks.
5. Slowly pour the gelatin mixture into the cream while it mixes and whip until your desired stage of doneness.