Title: Stabilized whipped cream
 Categories: Desserts
      Yield: 4 Servings
 
      1 c  Whipping cream
    1/2 ts Unflavored gelatin
      1 tb Cold water
      1 tb Sugar
 
  Combine gelatin and water in a heat-proof cup. Set cup in a pan of
  simmering water. Stir until gelatin dissolves; allow to cool. Whip the
  cream until soft peaks form; add the dissolved gelatin and 1
  tablespoon sugar, if desired. Continue whipping until cream is stiff.
  Cover and refrigerate for up to 24 hours. Whisk the cream lightly
  before serving.