Use honey instead of sugar.
OR
Add icing (powdered) sugar to cream during whipping.
OR
Add a little vanilla to the cream.

I've used this method plenty of times and it works great.
For every cup of heavy cream disolve one half teaspoon of Knox gelatin in one tablespoon of water, and while you are beating the cream drizzle the gelatin in. It will last for a couple of days. Doesn't effect the flavor of the whipped cream.
Kim

alku05,
Sorry, either my brain or computer malfuntioned. Didn't see the part where you've tried the gelatin. Duh! What the heck try it again:)
Kim

Any tips for the gelatin to be smoothly incorporated? I always chill my bowl and beaters, then add very cold cream. Should I lay off the chilling a bit if I'm going to use the gelatin?

Do you start to add the gelatin right at the start of beating, or once it's started to thicken?

Daisyduckworth, I always add a bit of vanilla, yum yum. Is it the cornstarch in powdered sugar that helps to stabilize it?

I disolve it in really hot tap water and start to drizzle a tiny bit at the beginning, there's not much gelatin to begin with, so I'd probably say it only takes about three times. Like you I also start out with chilled beaters and bowl. I also use vanilla and sugar to taste.
Kim

I have always used gelatin dissolved in cold water with no problems in clumping once incorporated into the cream.

The best way I know is to fold in marscapone after it's whipped. I just do it by feel so can't tell you how much but it only takes a couple tablespoons per cup of whipped cream and it keeps it from separating forever.

Before I discovered that trick I used to overwhip the cream, to the point it was really stiff. Then in an hour or 2 after it had separated I would add some unwhipped cream to it and do a gentle wisk. Everything would come together nicely in a hurry; not like having to start whipping from scratch.

Now I use this. We have big ones at the cafe for mochas, so I got a home one. I love it and the cream lasts for days. I found it at a promo price for about $25.

Here is a link that might be useful: Isi cream whipper

Here is a site with some suggestions. Maybe you could do a test batch and see how long it lasts. I usually put in powdered sugar but I'm not sure how long it holds with just that.

We have an Isi too. They work fine but we don't use whipped cream often enough to be worth using it much.

Here is a link that might be useful: stabilizing whip cream

I have the Iso too. The gkids love it!
I use vanilla, and conf sugar.to make it for icing.
If I have to transport the whipped cream icing, like on a cake, I use Whip It. I got a whole box of it on Amazon if you can't find it.

Excellent suggestions, thanks. I can't believe how many options are listed on the site cloud_swift suggested! I'll probably try either the powdered sugar or gelatin approach depending on how brave I am ;)

There is no cornflour (cornstarch) in pure icing sugar. You can, however, get an icing sugar MIX which has cornflour in it. I've never used it. Of course, all sugar in Australia is cane sugar - we don't get beet sugar here. I don't know if that makes a difference or not.

That's really interesting Daisyduckworth. I've never seen powdered sugar without cornstarch here, regardless of whether it's clearly marked as cane sugar or just sugar. That's what led me to the cornstarch question.

You can buy what's called icing sugar or glazing sugar, which doesn't have added cornstarch, from companies like King Arthur Flour, Kitchen Krafts, or Sweet Celebrations.

But it's definitely something that takes extra effort to locate.

Carol

Thanks, Carol! I will file that valuable piece of info away in my memory banks.

I have never thought using powdered sugar(cornstarch) made any real difference. But the marscapone really does work.

I use cornstarch, about 1/4 to 1/2 teaspoon per cup of cream. I'm not sure how that would work in coffee, however, but it would probably settle out or else thicken it. I use regular sugar with cream, but if I used powdered sugar, it would have enough cornstarch in it. I haven't seen powdered sugar without cornstarch either, but then there are different regulations in Oz. I understand that high fructose corn syrup is illegal there, which is a good thing. I wish it were illegal here.

Lars

I actually have a file on this, originally dated 2004, and updated whenever I find out more info. Maybe this will help you...the info is from a variety of sources--apologies if a source is another poster and I neglected to give that info!
Smiles,
Sooz

Recipe for stabilizing whipped cream from the Wilton year book
1tsp Unflavored gelatin
4tsp Cold water
1cup Heavy whipping cream
1/2 tsp vanilla
1/4 C powdered sugar

Combine gelatin and cold water in a saucepan. Let stand until thick.
Place over low heat, stirring constantly, just until gelatin dissolves.
Remove from heat and cool to lukewarm. DO NOT LET IT SET.
Whip cream, sugar, and vanilla until slightly thickened.
While beating slowly, gradually add the gelatin to whipped cream mixture. Whip at high speed until stiff.

Remember: Cakes iced with whipped cream must be stored in the refrigerator.
** **

TIP: To stabilize Whipped Cream Frosting, in cup, sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water. Place cup over simmering water until gelatin is dissolved, stirring occasionally; cool to lukewarm. Gradually beat into cream before adding sugar.

*****
from woodny (woody?) on Sat, Jul 20, 02 at 23:43
I do catering and these are the teqniques that have worked for me.
You can purchase Whipped cream frosting in vanilla and chocolate flavors at most cake supply stores. The ones that specialize in cake decorating/supplies not just someone who carries supplies(like Michaels or Joanns). They usually come in quart, 1/2 gallon and gallon sizes. These are the whipped cream frosting that are used on most bakery cakes.
If you are going to eat the cake with in 1-2 hours after frosting it the powdered sugar will be enough to keep it stable.
***

Here are two ways that I stabalize whipping cream:
1. There is a product you can buy in the grocery store called WHIP IT. (It is NOT the same thing as dream whip. Do NOT use dream whip as a substitute.) You can usually find it in the foreign/ethnic food section. It is made by OETKER. It works great. It comes in packets about the size of Kool-aid packets. There are two that are stuck together side by side. The package is light blue with dark blue lettering. It says "Oetker, WHIP IT, stabalizer for whipping cream." (This is a long explaination but everytime I send some one to find it they can't so I have learned to give detailed descriptions.) Anyway . . . I will frost a wedding cake with it and it will last 2 or three days. This is MY preferred method. It is the easiest and cheapest way for me.

The Whip It was the product that I've used in the past, but can't find now. I always used about half the recommended amount and really liked it.

There's one more store where I'm going to try to find the Whip It. If that's a bust, I'm going to try the gelatin again. Thanks for all of the excellent info everyone!

I used the gelatin and it worked perfectly! I was extra patient and made sure it was completely cooled but still liquid. No lumps! Thank you.

I use the gelatin and have great luck, as long as you don't cool until it is gelled. Even slightly warmish-to-room-temp it works great for me. Good luck!

1I know I mentioned this, but maybe you didn't see it. .I got mine at Amazon .com...Here it is...
Dr. Oetker Whip It, 0.35-Ounce Package (Pack of 30)
$25.53 $16.41
Eligible for FREE Super Saver Shipping.
 Show only Dr. Oetker items

Rose Levy Beranbaum recommends something called Cobasan. Added to the cream, it keep it from separating.

Kathleen, I did see your post that the Whip-It was available at Amazon; I just didn't have enough lead time to order it. Well, I guess I would have if I was willing to spring for overnight shipping.... I'll just have to be sure to plan ahead for next time.

Or, I could have mailed you some in an envelope since I have enough to last a long time! LOL...
I use it in my cream cheese icing too...