Anyone know what the stablizer does?

I'd love to hear the answer to this one.

I've heard that it does two things, makes it stiff for decorating and makes it last just a little longer when sitting out on a cake (not sure if this last one is true or not).

Anyone??? I've never worked w/ it but am dying to try.

It stabilizes the whip cream so you can make borders ,flowers, add color, without it getting mushy. It also gives a little mor shelf life. It makes it a stiffer.

Whipped cream, left to its own devices (whatever THOSE may be), will break down into a watery mess...especially in heat.

Stabilizing it makes it more...what's the word? Oh yeah...stable. But it should still be refrigerated.