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Place the water into a very small saucepan and sprinkle gelatin over it. After 2 3 minutes it will form a jelly-like mixture. Place over low heat and stir until you are sure the gelatin is completely dissolved, no longer. Remove from heat and allow to cool (see Note).
In a small bowl, stir the cream of tartar into a small amount of the whipping cream and use a whisk to be sure there are no lumps. Pour this into the bowl of an electric mixer, add the remaining cream and begin to whip on medium speed. As the cream begins to froth, slowly add the sugar and increase speed to high. The cream will begin to increase in volume and thicken. With the machine running, slowly add the gelatin mixture and continue to whip until cream is light and thick, about 2 more minutes.
Use immediately or place into an airtight covered container and store in the refrigerator for up to 5 days. This mixture should not be frozen.