I have tried several times without success to use the gelatin method of stablizing whipped cream and in some cases it was less firm than if I had not used it or the taste was a little off. I am looking for an easy way to stabilize whipped cream to make rosettes for a cheesecake that will be sitting on a buffet table. The last time I made the whipped cream rosettes, they were sliding down the cheesecake before I made it out of my driveway. What can I do? Or what simple product can I whip into it to help it stay stiff enough to not melt like the bakery cakes that have whipped topping that seems to stay intact. Would Wilton pipng gel and a higher ration of powdered sugar work?