Make sure to read my tips in the post above before starting!
In a large cold bowl, add whipped cream, clear vanilla extract, and powdered sugar. Using a whisk attachment with an electric hand mixer or a stand mixer whisk the whipped cream and powdered sugar on medium high speed until soft peaks form.
Soft peaks mean the whisk when taken out of the cream will leave a peak that will fold over on itself. Another indication of soft peaks is when the whisks leave a trail in the cream when it’s whipping it. This process will take 3-5 minutes to attain.
When whipped cream is making soft peaks, set aside (or refrigerate if your kitchen is hot) for the moment and in a microwave safe bowl stir together the gelatin and water.
Place the dissolved gelatin in the microwave and heat up in 10 second intervals, stirring after every 10 seconds. Do this for a total of 30 seconds.
Allow the gelatin to cool slightly but NOT solidify- if that happens you will have to start over with it (try reheating or using new gelatin).
Turn your mixer on and start whipping the cream on low. Pour the mildly warm, still liquid gelatin mixture into the whipped cream.
Whisk the whipped cream and gelatin on high for another 3-5 minutes until stiff peaks form. This means when a whisk or spoon is taken out of the whipped cream it leaves a peak that doesn’t fold over on itself.
Refrigerate the frosting for 20-30 minutes to help it really set up.