FRESH WHIPPED CREAM!!

HERE IS THE RECIPE FOR THE STABILIZED WHIPPED CREAM I USED!  IT WILL NOT DEFLATE LIKE REGULAR WHIPPED CREAM MIGHT.
WHIPPED CREAM:  

• 2 tablespoons cold water
• 1 1/4 teaspoons unflavored gelatin
• 1 1/2 cups chilled heavy cream
• 3/4 cup powdered sugar

1. Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
2. In a small skillet, add about 1/2-inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.
3. In the mixer, use whisk attachment and beat the heavy cream & powdered sugar.  Beat on high to soft peaks.  Add in the melted gelatin mixture and continue to beat until stiff peaks have formed.