The main benefits of stabilizing whipped cream are to make it last longer and to prevent it from deflating and weeping. I have a Kitchen Aid stand mixer with a whisk attachment and I have a handheld Kitchen Aid mixer with a whisk attachment. By contrast, whipped cream that’s used as a ready-to-eat topping, such as garnishing a slice of pie, doesn’t need to be stabilized. In the video I explained that I was using Country Crock since that is the only one I can get near me nowadays.

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Taste was great, whipped up like a charm but the stability as a filling inside my multi layered cake was a total fail!

Not about the whipped cream - I btw have taught many people to shake it solid in a Mason jar ;) - but regarding your souffle comment. Place the bowl of your stand mixer and the whisk attachment in the fridge for 7 to 10 mins to chill (optional). In the case of changes, products in existing and new compositions may be commercially available, so that we recommend a supplementary comparison with the information on the packaging. Now, pour the gelatin mixture into the mixer bowl with the rest of the whipped cream and continue to whip until you have firm peaks.

My question on Stabilizing Whipped Cream Frosting: Have you ever made this dairy free with Coconut Cream? You will receive the cream in 5 sachets of 8 g each - one sachet is sufficient for 250 ml of liquid cream.