Stabilized Whipped Cream (for frosting cakes)

"This is not one of Mom's recipes, but plain whipped cream used as cake frosting will tend to weep after a little while. This commercial recipe from Cooks.com is used by professional bakeries. It uses plain gelatin and confectioner's sugar to give the whipped cream some body and staying power."--Ronnie

1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream, chilled
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract

Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Cakes iced with whipped cream must be kept refrigerated.

Makes 2 cups.

[http://www.cooks.com/rec/view/0,1830,159172-255195,00.html]