What is commonly used to stabilize whipped cream?

Gelatin is commonly used to stabilize whipped cream because it helps maintain the whipped cream's structure and prevents it from weeping or losing air over time. When gelatin is dissolved in a small amount of warm water and then cooled slightly before being folded into the whipped cream, it creates a more stable emulsion. This is particularly important in recipes where the whipped cream needs to hold its shape for extended periods, such as in cakes, mousses, or as a topping for desserts.

Other options may contribute to different aspects of whipped cream. For example, powdered sugar is sometimes used for sweetness and may also contain cornstarch, which can slightly help with stability. However, it does not provide the same structural integrity that gelatin does. Milk can actually thin out whipped cream if it is added, and butter, while being a fat that can affect texture, does not serve to stabilize whipped cream in the same way as gelatin does. Therefore, gelatin stands out as the preferred choice for creating a long-lasting, stable whipped cream.