I do this quite a bit to keep whipped cream from separating. I dissolve one teaspoon of powdered gelatin in one tablespoon of cold water and let it stand for three to five minutes to soften. Then add one tablespoon of boiling water and stir to dissolve the gelatin and smooth out any lumps. It isn't very hot by then, so I add it to one pint of cold unwhipped cream and then whip them together to soft peaks. Add sugar to taste while whipping and finish it with a splash of vanilla when it has firm peaks.
The cream will hold for three days without separating.
I find this works even better if you incorporate the gelatin and leave it to set overnight before whipping. You get an excellent texture and it holds its shape really well, and is perfect if you're infusing the cream with vanilla.
Sorry, didn't read that you use vanilla extract. Still, I'd recommend real vanilla :)
Edited by jmacnaughtan, 09 February 2014 - 07:54 AM.