I found this recipe some time ago on cooks.com and have had very
good results with it

Stabilized Whipped Cream Icing

Printed from COOKS.COM

1 tsp. unflavored gelatin
4 tsp. cold water
1 cup heavy whipping cream (at least 24 hours old and very
cold)
1/4 cup confectioners' sugar
1/2 tsp. 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).

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