Method 1:

Melt the gelatin in cold water first, then heat it with low fire and stir it constantly to completely dissolve it (about 2-3 minutes). After cooling, you can add cream to beat it. While beating the whipped cream, add the melted gelatin.

Be careful not to let it cool for too long, and it will not work well after solidification. The ratio is about this: 2 cups of cream: soak 2 tablespoons of cold water in 1 teaspoon gelatin.

Method 2:

Generally, beat two cups of whipped cream, and add 1/3~ 1/2 cups of cream cheese, not more than 1/2 cups (half a cup). First, take the cream cheese out of the refrigerator and soften it. When it is soft, it is easier to blend with the whipped cream. It's better to refrigerate it after it's cooked and eat it overnight ~

Because cream cheese is sour, it is less sour after being refrigerated overnight.

Method 3:

Using cream stabilizer (cream)

Stabilizer). Adding stabilizer to liquid whipped cream can help the whipped cream keep stiff. After adding stabilizer to animal whipped cream, the setting effect is not as good as that of vegetable whipped cream directly, but it is still significantly improved. However, this stabilizer is not popular and may not be available in some places.

Method 4:

Cake decorations are all stable recipes made of animal whipped cream and pudding. It has been done many times, and it has never failed. It is relatively resistant to high temperature, and more changes can be made by using combinations of different flavors.