| 1 | A fluffy, all-purpose topping that can double as a filling. |
| 2 | Properly whipped, it will be stiff enough to mound or pipe through a pastry bag. |
| 3 | Soften the gelatin in the cold water in a small heatproof measuring cup. |
| 4 | Set the cup in a pan of simmering water and heat about 4 minutes until the gelatin dissolves; remove from the heat. |
| 5 | Combine the dry milk, ice water, and confectioner"s sugar in the chilled small bowl of an electric mixer, then beat with chilled beaters at medium speed until foamy. |
| 6 | With the motor running, carefully pour the gelatin down the side of the bowl so that it doesn"t hit the beaters and spatter all over. |
| 7 | Continue beating at medium speed for 7 to 10 minutes until it is the texture of whipped cream, then beat in the vanilla. |
| 8 | If not using immediately, store in the refrigerator. |
| 9 | If the mixture should deflate on standing, simply beat until it again resembles whipped cream. |
| 10 | Makes 3 cups |
