Whipped Cream Frosting
"Essentially, this is a stabilized whipped cream, so you get all of the simplicity and airiness of fresh whipped cream, but with the ability to withstand the weight of cake layers and time. It can be used as a light and not-so-sweet frosting or filling. The keys are to be sure that your gelatin mixture is cool, but not set, when you add it to the whipped cream and to ensure that your mixing bowl and whisk are extremely cold before you begin whipping the cream...."
INGREDIENTS
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2 tablespoons cold water
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2 teaspoons unflavored gelatin (such as Knox)
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2 cups (480 ml) heavy cream, cold
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1/2 cup (105 g) superfine sugar
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2 teaspoons vanilla bean paste or pure vanilla extract, or seeds from 1/2 vanilla bean
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Pinch of salt
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