Well, you could use our whipped cream stabilizer, of course. Or try freezing the whole thing, for stability. But honestly, if you don't mind introducing another element, the easiest/best way to make the whipped cream more substantial is to stir in some instant vanilla pudding (or the flavor of your choice). The more you add, of course, the stiffer/thicker/more stable it'll be, so it's up to you to find that sweet spot. Good luck - PJH

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