Adding starch or tempered gelatin to softly whipped cream gives you a “stabilized” form-holding cream. Gelatin stabilizer is commonly used by commercial bakers. Home cooks get results using any of these starch-based pantry staples: cornstarch, confectioner’s sugar, dry pudding mix, or powdered milk. Add 1 tbsp cornstarch for every one cup of whipping cream, or measure 3 tbsp for any of the other three cornstarch-based choices.