Whipped cream stabilizers are ingredients added to whipped cream to help maintain its texture and prevent it from deflating or separating over time. Common stabilizers include gelatin, cornstarch, and powdered sugar, which can enhance the cream's structure and longevity. These stabilizers are especially useful for desserts that need to hold their shape for longer periods, such as cakes and pastries. Using a stabilizer can improve the overall quality of whipped cream, making it more suitable for various applications. When whipped cream is stabilized, it retains its fluffy consistency and can withstand heat and humidity better, ensuring that it looks and tastes fresh for an extended time.