1 teaspoon powdered gelatin
2 tablespoons water
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Refrigerate the mixing bowl and beaters for at least 15 minutes. In a small heatproof measuring cup, place gelatin and water. Allow to soften for 5 minutes. Set cup in a pan of simmering water and stir occasionally until gelatin is dissolved. (Or heat for a few seconds in the microwave.) Cool to room temperature. Gelatin must be liquid but not warm when added to cream.
With an electric mixer, beat the cream and sugar in the chilled bowl just until traces of beater marks begin to show distinctly. Add the gelatin mixture in a steady stream, beating constantly. Add vanilla and beat just until stiff peaks form when beaters are raised.
Makes 2 cups, enough to frost a 2-layer 9-inch cake.
Adapted from Rose Levy Beranbaum's The Cake Bible.
Date: May 17, 2004