Stabilized Whipped Cream

makes 2 cups

1 tsp unflavored gelatin
4 tsp cold water
1 c heavy cream
1/4 cup sifted powdered sugar

1. In a small pan, combine gelatin and cold water; let stand until thick.  Place over low heat, stirring constantly, just until the gelatin dissolves.  Remove from heat; cool (do not allow it to set).
2. Whip the cream with the icing sugar, until slightly thick.  While slowly beating, add the gelatin to whipping cream.  Whip at high speed until stiff.