Stabilized Whipped Cream

1/2 tsp. unflavored gelatin

1 tbsp. cold water

1 cup whipping cream

3 tbsp. powdered sugar

1/2 to 1 tsp. vanilla

Sprinkle gelatin evenly over cold water in a microwavable dish. (A one cup Pyrex measuring cup works well because it is deep enough that the mixture will not boil over.) Let set for 2 minutes, or until gelatin has been absorbed and mixture is spongy. Microwave mixture for 20 seconds. Stir to make sure gelatin is dissolved and cool for about 3 minutes- more or less depending on temperature of kitchen. While gelatin is cooling, beat cream until thick, but not to soft peak stage. Add liquid gelatin all at once and beat. (If gelatin has set up at all, it will not incorporate into cream and you will have gelatin chunks in whipped cream. You may reheat gelatin mixture and cool again if this happens.) Add powdered sugar and vanilla and continue to beat to desired consistency