1 pkg. unflavored gelatin
2 tbsp. cold water
2 c. whipping cream
1/2 c. confectioners' sugar
2 tbsp. cream or milk

Sprinkle gelatin over cold water to soften. Scald 2 tbsp. regular cream or milk and pour over gelatin stirring to dissolve. Refrigerate until consistency of unbeaten egg whites. With hand beater beat until smooth.

In another bowl, whip remaining cream. Add sugar and fold in gelatin mixture. Ice cake.