For the Gelating Method:

Prepare gelatin:

1. Place the gelatin and cold water in a microwave-safe bowl. Let stand for two minutes.
2. The gelatin will bloom and become soft.
3. Place gelatin in a double boiler or microwave for a 10-sec interval until all the gelatin granules are dissolved.
4. Set aside to cool but not set. This is very important. Take note that the gelatin is completely dissolved - no visible gelatin granules and no cloud. If you have any foam on top skim it out with a spoon. Otherwise, piping the whipped cream will be an issue later.

Whip the cream

1. Pour the whipped cream into a mixer bowl with the sweetener and vanilla.
2. Turn the mixer on medium.
3. Once the cream has reached between soft and stiff peaks - add a tablespoon or two of whipped cream to the gelatin to equalize the temperature. (This is called tempering the gelatin)
4. Now pour the gelatin mixture into the mixer bowl and continue to whip.
5. Do not overbeat at this point. You will see the cream will hold stiff peaks.
6. This whipped cream can be used immediately.