What is an incorrect statement about whipped cream?

Flavoring whipped cream before the whipping process is indeed a common practice, but it is not a requirement and can lead to undesirable outcomes. When flavoring is added before whipping, the added ingredients can interfere with the structure of the whipped cream. This can result in a less stable product and, depending on the type of flavoring, may even impact the volume achieved after whipping.

In contrast, stabilizing whipped cream with gelatin (as mentioned in option A) enhances its consistency and longevity without compromising its structure, making it a favorable technique for whipped cream that will be served later or used in elaborate desserts.

Whipping cream should indeed be made with heavy cream to achieve the right texture and stability. Heavy cream, which contains a higher fat content, whips well and holds its shape effectively. This is in line with the importance of fat content in creating a stable whipped product.

Finally, sweetening with powdered sugar, as per option D, is widely practiced since it dissolves easily, leading to a smooth and sweetened final product without affecting the cream's texture adversely.

So, while flavoring whipped cream before whipping is acceptable in some cases, it is less reliable for achieving the desired result, making it an incorrect statement in the context of