Pumpkin Caramel Poke Cake | completelydelicious.com

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 is frozen and thawed. Stabilizing whipped cream with gelatin reinforces the structure and helps it keep its shape. It’s an easy additional step that ensures your desserts stay beautiful and fresh.