1 envelope (1 T) unflavored gelatin
1/4 C cold water
3 C Heavy Cream
1 C powdered sugar
2 t vanilla
In a small saucepan, combine gelatin with water, let stand for a 2 minutes. Over low heat, stir constantly just until dissolved. Remove from heat and allow to cool slightly but do not allow to thicken. In mixer, whip cream until soft peaks form, add sugar and vanilla. Mix. On low speed, gradually add gelatin, then beat on high until cream is thick.
**They say, that this whipped cream will hold up for 4-5 days without separating. Our pies never last that long, but it does allow me to have them all decorated several hours in advance.
**From Lion House Classics
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