In a large 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 its whipping it. This process will take 3-5 minutes to attain.

When whipped cream is making soft peaks, set aside 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. Remove from microwave and pour directly into the whipped cream. Dont let the gelatin cool or else it will set up like jello!

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 doesnt fold over on itself.

Refrigerate the frosting for 20-30 minutes to help it really set up.