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  3. I don't understand this or the need for it. Whipped a lot of cream. Always stays fluffy and beautiful and last three or more days in the fridge. By the forth day it starts to break down, but still pretty fluffy. I use organic heavy cream, but not sure if that makes a difference. Pure whipped cream is heavenly, no fillers needed.

  8. Better and easier to buy and use a isi Whipped Cream Maker. When stored in the refrigerator, the whipped cream will last for months. Pull it out, shake upside down, and you have fresh tasting whipped cream. Great for around the holidays, filling Cream Puffs and Eclairs.

  9. I have found this process to be tedious with dissolving/blooming the gelatin, etc.

    Dr. Oetker's "Whip It" works the best and stabilizes for the longest time. Always keep a few envelopes on hand! Just pour one envelope in with a cup of cream, and no fooling around.

  23. Instead of using granulated sugar, I use powdered or confectioner's sugar since it has a bit of an anti-clumping agent added to it, usually corn starch, to keep it from clumping, and have not encountered any issues with my whipped cream breaking down even after 3 or 4 days. It seems that the added bit corn starch in it works well in keeping the whipped cream stable without the need to use gelatin. I use 1/8 cup (15 grams, or 2 tablespoons) of it per cup of heavy cream. If you want the whipped cream sweeter, use double the amount.

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