Recipe(tried): Stabilized Whipped Cream

I wanted to post this recipe to anyone interested.

To Stabilize Whipped Cream
From: the Wilton year book

1 tsp Unflavored gelatin (Knox)
4 tsp Cold water
1 cup Heavy whipping cream
1/2 tsp Clear vanilla (or regular if you do not mind that it will
Not be real white.)

Combine gelatin and cold water in a saucepan. Let stand until thick. Place over low heat, stirring constantly, just until gelatin dissolves. Remove from heat and cool. DO NOT LET IT SET.

Whip cream, sugar, and vanilla until slightly thickened. While beating slowly, gradually add the gelatin to whipped cream mixture. Whip at high speed until stiff.

Cakes iced with whipped cream must be stored in the refrigerator.