I agree with the recommendation for Dr. Oetker's Whip It to stabilize whipped cream. You can get nice, stable whipped cream with very little sugar to fill or top cakes with whipped cream German or Austrian style, and the leftovers are perfect in the fridge for a couple of days without having the whipped cream weeping into the cake. My German sister-in-law used to ship it to me ("Sahne Steif") before it became readily available at Cost Plus, Amazon, and (sometimes) even K-Mart. This is a great product and since it doesn't have gelatin, I can serve the cakes to my Muslim friends who have to avoid gelatin.

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