I am so, so sorry to see this. If you use heavy cream there is no need to stabalize it in any way. I had an upscale, professional bakery for 25 years. Our clientele was hotels, restaurants and caterers as well as some retail. We whipped the cream with powdered sugar and sometimes a flavoring. We used it as a topping and frosting for cakes. The wholesale items were always frozen. At no time did it granulate or change in anyway when defrosted in the refrigerator. The key is to use heavy cream. I am the pastry chef at a high end restaurant and continue to use heavy cream as a finish for our birthday cakes with no problem. I love to use instant clear jel for fruit pies but it is not necessary nor is anything else necessary to stabalize whipped cream. Just whip it to medium stiff peaks. That's it.

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