STABILIZED WHIPPED CREAM ICING

1 tea. plain gelatin

4 tea. cold water

1 cup heavy whipping cream, at least 24 hours old

¼ cup confectioners’ sugar

¼ tea. vanilla

Chill small mixing bowl and beaters for the cream.

Add gelatin to cold water in small metal or Pyrex cup. Set in pan of boiling water and heat until gelatin dissolves and looks clear. Do not stir! Cool gelatin to room temp. Since this happens quickly, begin at once to whip cream to a medium consistency. Pour gelatin into center all at once and continue beating. Add sugar and vanilla. Beat only until cream stands in stiff peaks and clings to side of bowl. This will happen in just a few seconds after you add all ingredients. For best results do not over beat. This will keep a day or 2 in refrigerator. If decorating use immediately. If filling or topping cake you can let stand for several hours in refrigerator. This makes 2 cups.