One cup of milk turns into whipped cream.

1 teaspoon unflavored gelatin

1 cup whole milk (cold)

1 tablespoon cold water

Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the tablespoon of cold water and let it sit for about 5 minutes to bloom.
Heat the Gelatin: After blooming, gently heat the gelatin mixture in the microwave for about 5-10 seconds until it is completely dissolved. Be careful not to overheat it.
Mix the Gelatin with Milk: In a large mixing bowl, combine the dissolved gelatin with the cold milk. Stir well to ensure the gelatin is evenly distributed throughout the milk.
Whip the Milk: Using an electric hand mixer or a stand mixer with a whisk attachment, beat the milk mixture on high speed. This process can take about 5-10 minutes. The mixture will gradually thicken and form soft peaks. Be patient, as it can take a bit of time to reach the right consistency.
Chill (Optional): If the whipped cream isn’t as thick as you’d like, you can place it in the refrigerator for a few minutes to help it set.

Ensure the milk is very cold before starting. You can even chill the mixing bowl and beaters for better results.
Whole milk works best for this recipe due to its higher fat content, which aids in achieving a creamy consistency.

Enjoy!