Which ingredient helps stabilize whipped cream without losing its volume?

Gelatin is an effective stabilizing agent for whipped cream because it provides structure and stability without significantly altering the texture or volume of the whipped cream. When gelatin is dissolved in water, it forms a gel-like substance that can help to trap air in the whipped cream, enhancing its stability over time. This characteristic is particularly advantageous during serving or when the whipped cream needs to hold its shape for a longer period, such as in layered desserts or decorations.

Using gelatin ensures that the delicate aeration created during whipping isn't lost, thus maintaining the light and fluffy texture that is characteristic of well-whipped cream. In contrast, while cornstarch and sugar have their uses in cooking and baking, they don't serve the same stabilizing purpose in whipped cream as effectively as gelatin does. Cornstarch can sometimes provide a slight thickening effect, but it is not as reliable in maintaining volume over time. Sugar, while it sweetens the whipped cream, does not stabilize it; in fact, excessive sugar can sometimes inhibit the ability to whip cream to its maximum volume. Vanilla extract, though helpful for flavoring, does not contribute to the structural integrity required for stability in whipped cream.