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Add the water to a microwave-safe bowl and sprinkle the gelatin on top. Give it a few stirs and let it stand 3 minutes. After 3 minutes, stir gently and microwave on high 5 seconds. Stir and microwave another 5 seconds. The gelatin should be dissolved and liquefied – if not, microwave an additional 3-5 seconds. Set aside to cool.
In a large mixing bowl, add heavy cream, sugar and extract. With an electric mixer fitted with the whisk attachment, whip the cream mixture on low speed until small bubbles appear.
Increase the speed to medium, and when the mixture visibly thickens and begins leaving a trail in the cream, slowly add the gelatin water.
Increase the speed to high and beat until medium peaks form.
Keep the whipped cream refrigerated and in an airtight container until ready to use.
The whipped cream should stay stable up to 24 hours.