Stabilized Whipped Cream Frosting

Classic whipped cream is undoubtedly delicious, but it's also incredibly fragile. After about a day (if properly stored), you will notice that the freshly whipped cream is deflated and “blurry”. Fortunately, you can easily stabilize the whipped cream by adding a little tasteless gelatin, which will make it strong enough to use as a light and pleasant frosting for your favorite cakes. You can even spoon the cream into a pastry bag and decorate cakes or pie tops with it. This stabilized whipped cream is also great for when you want to make whipped cream a day or two before serving for dessert.
Combine gelatin and water in a small saucepan and let stand for 2-3 minutes or until thickened. Heat the mixture over low heat, stirring constantly, until the gelatin is dissolved. Remove the pan from the heat and allow the mixture to cool slightly. Don't do this step too early, otherwise the gelatin will harden and you'll have to start all over again.Combine the cream, sugar, and vanilla in a large bowl; beat on medium speed with an electric mixer fitted with a whisk attachment until the mixture begins to thicken and form soft peaks. Gradually pour in the gelatin mixture. Increase the speed of the mixer to high and beat until stiff peaks form. Use to freeze your favorite cake or refrigerate immediately.