For a long-lasting whipped cream that does not weep, we recommend adding a stabilizer. Gelatin gives whipped cream a firm, mousse-like texture. It must still be stored in the refrigerator, but it will hold up longer at room temperature, and you can fill or frost a cake with it a day in advance without worry.

Pour 1 tablespoon cold water into a heatproof cup. Sprinkle with ½ teaspoon unflavored gelatin. Let the gelatin soften, without stirring, for 5 minutes. Place the cup in a pan of simmering water until the gelatin is melted and the liquid is clear. Let cool to room temperature. Prepare Whipped Cream, adding the cooled (but not cold) gelatin mixture while you beat as the cream begins to thicken. Stabilized whipped cream can be flavored according to the additions below, but do so as soon as possible—before the gelatin sets.