Fresh Whipped Cream Frosting

Yields frosting for 2-layer cake

2½ cups heavy cream

¾ cup confectioners’ sugar (sifted)

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

1½ teaspoons gelatin

1. Combine gelatin and a splash of heavy cream in a double boiler. Heat, stirring frequently, until gelatin dissolves. Remove from heat and allow to slightly cool.
2. In a chilled bowl placed over ice, whip remaining heavy cream with an electric mixer until slightly thickened. Gradually whisk in confectioners’ sugar, vanilla extract, and almond extract. Add gelatin mixture, and continue beating until thick and fluffy.