Make the Gelatin-Stabilized Whipped Cream

In a small saucepan, combine the powdered sugar and gelatin. Gradually stir in ¼ cup/59 ml of the cream. Bring the mixture just to a boil, stirring constantly. It will thicken slightly. Scrape the mixture into a small bowl and allow it to cool just to room temperature. Stir in the vanilla.

In a chilled mixing bowl, whip the remaining cream just until traces of the beater marks begin to show. Add the cooled gelatin mixture in a steady stream, beating constantly. Whip just until stiff peaks form when the beater is raised.