Chowhounds, please tell me how to stablize whipped cream so that I won't have to worry about my whipped cream rosettes melting. I recently tried to follow an online recipe for stablized whipped cream that required gelatin being mixed into the whipped cream. The results were a runny mess and I ruined a perfectly good quart of whipped cream in the process. I tried it again with just powdered sugar and the cream and it was actually firmer and easier to use for piping rosettes however, by the time my cheesecake got to its destination the beautiful rosettes were melting off and sliding down the sides. I need a foolproof recipe or method for stablizing the whipped cream so that if the cheesecake sits on a table, it will be fine and the decorative whipped cream rosettes will stay intact.