In a small bowl, mix the unflavored gelatin and cold water. Let it sit for 5 minutes until the gelatin absorbs the water and becomes soft.

If you have the time, place your bowl and the utensils in the freezer for 15 minutes before mixing. This will help the whipping cream mix into stiff peaks.

In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat the mixture using a hand mixer or a stand mixer until it starts to thicken.

Microwave the gelatin mixture for 5-10 seconds until it turns into a liquid.

While the mixer is still running, slowly pour the liquid gelatin into the whipped cream mixture.

Continue beating the mixture until it reaches your desired consistency. Be careful not to overbeat it, or it may become grainy and start to separate for turning into butter. Pro Tip. If you like to have rather stiff peaks, add a good pinch of salt. This will help reduce the likelihood of this happening.

Use the stabilized whipped cream immediately or store it in the fridge for up to 2-3 days.