You can add ghrelin, a gelatin extracted from the collagen in the connective tissues of animals, also known as animal glue and gelatin; dissolve it in water and then add it to the whipped cream and whip it together to keep the fluffy texture for a long time.

Take the whipped cream out of the refrigerator, add a little sugar in small batches, and whip it at low speed until it reaches a state of 5 or 6 points; then slowly add the gylcine solution while continuing to whisk, avoiding the gylcine to meet the low temperature and immediately congeal into lumps, until you can pick up the end of the mixing stick and stand up to 8 points that is complete, you can put it in the refrigerator for 1 to 2 hours before using it

Join the gylcine to make the whipped cream. The whipped cream will be firmer and less likely to flatten, giving you more time to spread and decorate the cake, but it will still melt if left at room temperature for too long; if you don't use it right away, you'll need to refrigerate it as well. You can put the whipped cream into a triangle sandwich package, tied tightly open to avoid touching the moisture and air, about 2 to 3 days of preservation, you can always cut the tip of the extrusion, for the pastries, drinks, add ingredients.