CONTEST: Stabilized Whipped Cream

STABILIZED WHIPPED CREAM
Adapted by BumbleBeeBoogie

1 cup heavy whiping cream
1 teaspoon gelatin granules
1 tablespoon cold water
2 tablespoon powered confectioners sugar
1/2 teaspoon vanilla extract

Soften the gelatin in cold water in a saucepan for 5 minutes. Heat gently until gelatin melts. Let cool, then add the gelatin to the whipping cream in a bowl, beating only to combine, not whipped. Refrigerate, covered, at least 1 hour.

Whip the cream, add confectioners sugar and vanilla until the cream holds its shape; it will stiffen upon refrigeration. Cover and refrigerate.