question.... trust me when i say that i have tried plenty of whipped cream recepies and i have come to the conclusion that i cannot make it like the stabalized whipped cream bakeries use. but some how thought of the idea of adding a bit of corn startch to the w.c. right before i start mixing. has anyone ever tried that??? if so.... please advise. 
Corn starch needs to be boiled in liquid to thicken well. So it's not a good choice for uncooked whipped cream icing. I'd try gelatin before cornstarch.
What have you tried that hasn't worked?
I stabilize whipped cream with sheet gelatin all the time. To be really stable, you need cream that has 40% butterfat which can be tough to find at the grocery. Most of the cream at the store maxes out at about 36%. To correct this add 2 Tbs. super soft butter to a pint of cream and wisk it in on low speed before whipping in sugar vanilla and gelatin.
Also, most cream that pastry kitchens use is pre-stabilized with carageenan, a seaweed derivative that helps prevent weeping.
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