Stabilized Whipping Cream

1 T unflavored granulated gelatin

3 T cold water

1 quart heavy or whipping cream

1/3 cup sugar

1 T. vanilla

Place the gelatin in a heatproof measuring cup, stir in the cold water, and let stand until it swells and thickens. Cook in the microwave on high for about 20 seconds or over a pan of simmering water for about 1 minute, until clear and completely melted. In a medium bowl, whip the cream with an electric mixer on high until it thickens and soft peaks just begin to form. With the mixer still running, add the sugar and beat just until the cream stands up in peaks (don’t overmix or the cream will curdle). Beat in the vanilla. Add the melted gelatin all at once and beat until thoroughly incorporated. Refrigerate the cream for at least 30 minutes (preferably no longer than 1 hour) in two bowl.