Chill the bowl, beaters, and cream before whipping
Use heavy cream or heavy whipping cream with at least 36% fat
Add powdered sugar instead of granulated sugar
Whip to soft peaks before adding stabilizer
Use gelatin dissolved in water and cooled slightly, then drizzle in while whipping
Add mascarpone cheese or cream cheese for a firmer texture
Use instant pudding mix in small amounts
Add cornstarch or powdered milk in small amounts
Avoid overwhipping
Store whipped cream in the refrigerator until serving
Rewhip briefly if it softens before use