How to make perfectly whipped cream

Whipped cream is a foam-based solid, therefore its structure is weak and temperamental. It can collapse and weep when left at room temperature for too long or if it’s frozen and thawed. Stabilizing whipped cream with another sturdier ingredient like gelatin, cream cheese, or instant clear gel reinforces the structure and helps it keep its shape. It’s an easy additional step that ensures your desserts stay beautiful and fresh looking.