Stabilized Whipped Cream, For Frosting, Topping and Dipping

Have bowl, beaters and cream cold for best results.

In a small heatproof dish soften gelatin in 1 tablespoon cold water for 5 minutes. Place bowl in a pan of simmering water and heat just until gelatin becomes clear, about 2 minutes. Remove from heat and set aside. Do this right before you whip the cream as it must be liquid when added to cream.

Beat cream to soft peaks, add sugar, vanilla and gelatin, continue to beat until it holds its shape.

You can use it now or refrigerate up to two days After about an hour in the refrigerator it will be firm enough to pipe if you would like.