I thought I had stablizer for my whip cream but I can't find it. I am making a cake for tonight and the icing is whip cream. What else can I use?????????????

sunflowerfreak

Add powdered sugar, instead of regular sugar.
There might be another fix using gelatin, but I don't know how to do it.

piping gel

If you have a few marshmallows, melt them and let them cool. Do not put them into the cream hot..... Then add the cooled liquid marshmallows to the cream as it whips. It has enough gelatin in them to stabilize the mixture. That is the only thing I can think of that you might have.

You can use corn starch, I hope it helps.

If whipped cream is whipped properly it does not need to be stabilized. That's what the pro pastry chefs convinced me of on egullet. It's true if it's whipped to the right consistency. I haven't used a stabilizer since and it's been fine. You have to whip it enough though. I'll try to find the link brb

http://forums.egullet.org/index.php?showtopic=69052&hl=

Discussion starts in post #10. See what you think. And there's other great ideas there too.