I tried several times to stabilize whipped cream for filling with no good result. I tried to put the gelatin mix cold (no heated) but the whipped cream comes sandy. And when I put the gelatin liquid, I have clog gelatin in my whipped cream.
I don't know what I'm doing wrong!!!!
I tried those recipes
http://cakecentral.com/recipes/1925/stabilized-whipped-cream
http://cakecentral.com/recipes/2387/stabilized-whipped-cream-icing
I wouldn't bother with the saucepan for that teeny tiny amount of gelatin.
I sprinkle the gelatin powder over water in a small microwave-safe bowl, let it sit for 5 minutes, nuke it for 10-15 seconds until it is clear, let it sit on the counter for about 3-4 minutes until it is room temp to the touch but still totally liquid.
I then start whipping the cream in the mixer until the whisk JUST begins to leave trail marks in the cream, then I pour the liquid down the side (avoiding the wires of the whisk) and finish whipping on high speed for a minute or two until it's stiffer.
Done. 
This is what I do:
Prepare an ice water bath, sprinkle the gelatin on my whipping cream and let it bloom. Then microwave it until disolved but not boiling. Place your mix in a metal bowl and over the ice water and begin to whip!! No clumps no lumps. It's the only way I have figured it to work properly. HTH
If you are willing to try another method of stabilizing whipped cream, here is what I have found successful:
STABILIZED WHIPPED CREAM
1 1/4 C. Powdered sugar 2 C. Heavy cream
2 1/4 tsp. Cornstarch 1 tsp. Vanilla
Chill bowl and beaters until cold. Mix PS and cornstarch in small saucepan. Stir in 1/2 C. cream until completely smooth.
Bring to a boil, stirring constantly. Reduce to low, simmer until thick as pudding. Scrape into a bowl and add vanilla. Beat cream softly. Add cornstarch mixture and beat until stiff.
Naturally, you keep it refrigerated, but it does hold up well and doesn't weep.
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