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Put the bowl and beaters in the refrigerator or freezer about 10 to 15 minutes before beginning.
Put 1 teaspoon unflavored gelatin in a microwave-safe bowl or 1-cup measuring cup. Add 1 tablespoon cold water and let stand for 5 minutes, until very thick. Put the thickened gelatin in the microwave. Microwave the gelatin until it dissolves and becomes liquid, about 7 to 10 seconds. Check after 5 seconds, then check it every few seconds until it is completely liquified but not hot. You can also use a double boiler to liquefy the gelatin mixture.
Pour 1 cup heavy whipped cream into the cold mixing bowl. Beat with an electric mixer on high speed until it begins to thicken, then beat in 4 tablespoons confectioners' sugar . Add 1 teaspoon vanilla or other flavoring and continue beating until thick but not quite to the soft peak stage.
While still beating constantly, pour the liquid gelatin into the cream in a thin stream (if the gelatin has thickened again, heat again for a few seconds, just until liquid). Continue beating until soft or stiff peaks form, as desired. Serve the stabilized whipped cream or store for up to two to three days in an airtight container in the fridge.