stabilize the whipped cream

To stabilize the whipped cream – you can use Gelatine, corn flour, or even pudding mix. I personally prefer to use gelatine.

Ingredients 

1 cup whipping cream
1 tsp gelatin (unflavored) or 1 tbsp cornflour or 1 tbsp pudding mix.
1 tbsp cold water
3 tbsp caster sugar or fine grain sugar
1 tsp Vanilla

Method: 
Place the mixer bowl, beaters and whipped cream in the fridge for atleast an hour to chill.

If using Corn flour or pudding mix - just add to the cream at soft peak stage.

If using gelatine – Place the gelatine and water in a bowl. Let stand for two minutes.

The gelatine will bloom like so.. (absorb all the water)

In the mean time place a pot with water and let come to a simmer. Switch off  the flame and place the bowl of gelatine into the hot water.
The heat in the water is enough to dissolve the gelatine..

The gelatine will have dissolved into a clear liquid like so.
IMPORTANT – set aside to cool completely.

Pour the whipped cream into mixer bowl.
Turn the mixer on medium.

After a minute – add in the sugar slowly.

Once you have reached between soft and stiff peaks like so…

Pour in your COOLED gelatine mixture. If the gelatine is warm, it will clump into small granules as soon as it hits the cold cream.
Alternatively – you can add one or two tbsp of cream to the gelatin and then pour it into the cream.
If using corn flour – just sprinkle over the cream at the soft peak stage.

And here you see I have stiff whipped cream. Do not over beat at this point or you will start the process of making butter.

This whipped cream can be used immediately. You can spread it over any cake or keep in a plastic container and use as needed. I have kept this whipped cream for up to three days in the fridge and it won’t go limp or separate..

To Pipe – just place in a piping bag with your desired tip and pipe like you pipe your frosting.