Recipe(tried): Bakery-Style Stabilized Whipped Cream Frosting/Icing

STABILIZED WHIPPED CREAM ICING

1 t unflavored gelatin
4 ts cold water
1 c heavy whipping
-cream -- (at least
-24 hours old and
-very cold)
1/4 c confectioners' sugar
1/2 ts clear 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. Yield: 2 cups ** Cakes iced with whipped cream must be kept refrigerated. (This is the commercial recipe used by bakeries).