Meringue powder isn't recommended to stabalize whipped cream. The most recommended way is to add gelatin and you can find the instructions on how to do this by searching the internet using "stablizing whipped cream".
I have heard of adding 2 teaspoons of non-fat dry milk to each cup of whipped cream as you whip the cream.
The higher the % of butterfat in the cream the more stable it will be:
Double Cream is approx 48% and is good for custards and pies
Heavy Cream is approx 40% holds it's shape well.
Meringue powder will not affect the taste however, I don't think you will get the results you need.
thanks everyone, I had done a cake before with my whipped cream recipe and was able to pipe a border without any thing in it to stablize it, I did have to do a little at a time ,the heat from my hand wanted to break it down in the bag. I think I will try the non fat dry milk next time to see results. I had heard also that instant pudding could be used I will research this a bit to deside. Thanks for the info.
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