Ingredients
2 tablespoons powdered sugar
1 cup cold whole milk
1 teaspoon vanilla extract (optional)
1 tablespoon unflavored gelatin (optional, for stabilization)
Instructions
Chill the Milk: Place your whole milk in the freezer for about 20-30 minutes until it’s extremely cold but not frozen. The colder the milk, the better it will whip.
Prepare Gelatin (Optional): To stabilize your whipped cream and keep it from deflating, dissolve 1 tablespoon of unflavored gelatin in 2 tablespoons of warm water. Allow it to cool slightly.
Whip the Milk: Pour the chilled milk into a large mixing bowl. Begin whipping the milk on low speed with an electric mixer. As it starts to thicken, gradually increase the speed to high.
Sweeten and Flavor: When the milk begins to form soft peaks, add the powdered sugar and vanilla extract. Continue whipping until the cream reaches your desired consistency.
Stabilize with Gelatin (Optional): If using the gelatin, slowly incorporate it into the whipped cream while continuing to whip until stiff peaks form.
Enjoy.