I have always used unflavored gelatin to stabilize whipped cream for toppings - especially pies that will not be finished at one time and will require refrigeration in order not to spoil. I had not thought of clear jel and have some in the pantry. I will definitely be trying that next time. By the way, I was taught to dissolve the unflavored gelatin in a little cold water and add slowly to the cream a it begins to hold its shape. I hadn't tried sprinkling it on dry as I thought it might not be distributed evenly. That makes it easier than my method of dissolving first.

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