I use Great Lakes beef gelatin. Knox plain gelatin packets work fine, but Knox does not state, nor do they guarantee which animals the gelatin comes from.

Great Lakes beef gelatin and whole leaf stevia work very well for "jello" creations. Some prefer monk fruit to stevia.

RE: Whipping the Cream

Freezer the beaters for the mixer, and freezing the mixing bowl make it easier to whip the cream to a nice stiff consistency.