How to stabilized whipped cream for frosting cupcakes

Here are the ingredients you need. Please do add the vanilla and the hot and cold pack.

Make sure to put your mixing bowl and wire whisk in your frezer to make it colder. To have a better whipped cream result.

Half cold water for diluting clear gellatin.

Pour into your clear gellatin.

Whisk until no more gellatin residue.

The gellatin diluted in cold water.

While diluting the gellatin, put the whip cream in the cold mixing bowl.

Put this cold pack at the bottom of the mixing bowl.

Like this. Then start whipping the cream.

Meanwhile. Microwave for 30 sec. the diluted gellatin .

While whipping the cream put 4 tbsp. powdered sugar or depends to your taste. But not to many because it will affect the whipping cream and might not able to firm.

Add the 1tsp.vanilla.

Whip in medium speed.

Add the coooled clear gellatin.

Whip in medium to low for 30sec.

Then put in freezer for about 2 minutes.

Then take out and whip by hand. And return it again to the freezer for 2 min.

The blueberry walnut angel food cupcake to frost with vanilla whipped cream.

After 2 mins. take it out from your freezer and then whip. It should look like in the photo. If you see it increases it's volume and more thick.

It should look like this!:)

Now frost your cupcakes.

Here are the blueberry walnut angel food christmas cupcake goodies ready for your X-mas Parties!:)