Stabilized Whipped Cream (No Gelatin!)

Step 1

In a medium mixing bowl, combine the heavy cream, powdered sugar, and vanilla. Beat with an electric mixer starting at low speed and increasing to high as the mixer thickens. Beat until it begins to thicken and soft peaks form.

Step 2

Sprinkle the xanthan gum over the top of the cream mixture. Continue beating with the electric mixer until the cream has nearly doubled in size and stiff peaks form.

Step 3

Use immediately to frost cakes, as a filling for baked goods, or as a topping for your favorite treats. Be sure that cakes or baked goods have completely cooled first OR, store it in the fridge for up to one week.