last time I made Stabilized whip cream, the gelletin just clumped up as I poured it in, whipping at the same time. Like as soon as it hit the cold cream it just gelled up.

Does someone have some tips for making this?

I just use the Wilton piping gel, it's much easier.

Either that or "stabilize" it by simply whipping it properly, rather than adding anything. Here's a great thread on egullet about "naturally" stabilizing your wc: http://forums.egullet.org/index.php?showtopic=69052&hl= --the part about stabilizing it without additives starts about halfway down with a post by W endy D ebord. I tried it the last time I made a cake and it worked great! However I did not test to see how long the wc would last UNrefrigerated; in the fridge it lasted 3 days before beginning to weep.

Also here's a great thread called "whipping cream demo" http://forums.egullet.org/index.php?showtopic=69677 - it has fabulous pictures!

BTW the heavy whipping cream at Trader Joe's (if you live in a TJ's region) is 40% fat.

Credits to K8memphis for directing us CCers to this link .

I gave up trying to stabilize regular whipped cream, but instead use Richs whipped topping, it is absolutely divine...in taste -not too sweet and whips up and holds its shape perfectly.