Whipped Heavy Cream
For years I tried to get heavy cream to hold a stiff whip for cakes and other items. I can get the cream to whip nicely and stay whipped for about 30 minutes and then it deflates. I could not get any recipe to work.
Recently I started using "Pasteurized Heavy Cream" with the ONLY INGREDIENT "Cream"!! Not another ingredient!! No preservatives, no carrageenan Â nothing -- Just cream!! Not Ultra Pasteurized - just plain pasteurized. Voila!!! I use a drop or two of vanilla extract (pure w/o HFCS) and 1tsp per 1/2 pint of cream. You must whip to stiff peaks and be REALLY careful not to make butter :-))
My cream stays whipped and is that way the next day!!