Instructions: Combine gelatin and cold water in a saucepan. Let stand until thick. Place over low heat, stirring constantly, just until gelatin dissolves. Remove from heat and cool. DO NOT LET IT SET. Whip cream, sugar, and vanilla until slightly thickened. While beating slowly, gradually add the gelatin to whipped cream mixture. Whip at high speed until stiff. Cakes iced with whipped cream must be stored in the refrigerator.

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