More than just plain ol' whipped cream.
3/4 ounce powdered milk , such as CarnationHeaping 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weightSprinkle gelatin over 1 ounce cold water in a small bowl and stir with a fork to combine. In another bowl, mix together milk, powdered milk, and vanilla until relatively smooth. In a 1-quart stainless steel saucepan, combine the remaining 2 ounces water with corn syrup, sugar, and salt and set over medium heat.
Immediately transfer to a large heat-safe bowl, scraping pot with a heat-resistant spatula, and cool to exactly 212°F , about 3 minutes. Add gelatin and whip with a hand mixer at medium-high speed until thick, snowy white, and roughly tripled in volume, about 5 minutes. Add vanilla milk in several small additions, letting each incorporate before adding the next. Once smooth, cover tightly and let stand at room temperature until firm, at least 2 and up to 8 hours.
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