Will it work without this powder? Won't be at a store large enough to carry such an item before the party, and I probably wouldn't want to use it anyhow.

Yes, you can make the whipped cream a couple hours before the party.

Some of the keys are CHILLED (really really cold, but not frozen) cream, beaters and bowls. A heavy glass bowl is best because it holds the cold.

The secret ingredient is cream of tartar

http://www.finecooking.com/recipes/juniors-dessert-cookbook-decorators-whipped-cream.aspx

Or "Sure-Gel" which is used to make pies.

http://blog.kingarthurflour.com/2015/07/19/whipping-cream/   (good instructions with pictures of whipped and over-whipped)

My mom used to put a saucer upside down in a clean bowl and transfer the whipped cream to it, cover and refrigerate. Any excess liquid would drain down under the saucer, with the whipped cream on top all creamy.

Search for 'stabilized whipped cream recipe" and there are other options: clear piping gel, melted marshmallows (gelatin)

Whip-it is a starch of dome sort.

Yep, I make whipped cream a few hours before serving. It works great!

You can use gelatin or cornstarch to stabilize whipped cream. I assume you are already adding sugar to it. Many people use powdered sugar instead of regular sugar because powdered sugar has cornstarch already in it, but if you use regular sugar, then you can just add the cornstarch yourself. Personally, I have an overabundance of gelatin because I bought it twice without realizing that I already had a box of it, and so I tend to use that, but if I do not have gelatin, I use cornstarch.

Thanks for all the advice.

I'm so glad this question came up.

Please tell me how much cornstarch per 1 cup of cream? I didn't know cornstarch could stabilize cream.

I use about 1/4 tsp per cup of cream - you really do not need much.

Thank you, Lars. It's a great tip.

If I need the whipped cream to 'hold' I put the whipped cream in a colander over a bowl, covered and refrigerated. I never add anything but sugar/vanilla and have never had a problem holding the whipped cream even for several days.

Whip your cream in cold metal bowl with cold beaters. Sweeten to taste with powdered sugar and extract. Cover and refrigerate- it will last several days this way. I've been doing this for 50 years! You only need gelatin if you're mixing it with custard and beaten egg whites for Charlotte Russe.

Hmmm. I've used all these tricks and can't get whipped cream to hold for more than a couple of hours. Well, all but the "whip it", which I've never heard of. And Sure Gel is for jelly, I was told to use Clear Jel, which is for making pie filling. Not that it worked anyway. Maybe I should have used Sure Gel, I have both on hand all the time.

Annie

Whip It ingredients: :Dextrose, modified corn starch, tricalcium phosphate