Add cold water to a small microwave-safe bowl and sprinkle the powdered unflavored gelatin on top. Allow it to bloom for 2-5 minutes. There should be no dry spots when it is ready.

While the gelatin blooms add the cold heavy cream to the bowl of a stand mixer affixed with a whisk attachment. Whip on high speed until soft peaks form then stop the mixer. At soft peaks the whipped cream peak should flop over easily like a Santa's hat once the whisk is inverted.

Be sure not to whip the heavy cream to stiff peaks as the gelatin with not incorporate smoothly.

Microwave the bloomed gelatin mixture for 5-7 seconds just until it is liquid. Do not heat it for more than 10 seconds. Swirl the bowl gently to mix the gelatin, ensuring that the heat is evenly dispersed.

Turn the stand mixer back on to high speed then slowly pour in the melted gelatin mixture. Continue to whip until stiff peaks form.

Transfer the stabilized whipped cream to a piping bag with your favorite piping tip and use immediately as desired.