Stabilized Whipped Cream Icing

This is the type used on bakery-style cakes.

2 teaspoons Knox Gelatine
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract

Mix Knox Gelatine and cold water and set aside.

Whip the cream, and add confectioner's sugar. Add gelatine mixture and vanilla extract.

This does not alter the taste of the whipped cream in any way. It may be used in place of Cool Whip in desserts.