Dear Shirley , this is a recipe for Stabilized Whipped Cream, in other words,
a whipped cream that will stay stiff and stay on the sides of a cake.
You will have to keep this refrigerated until serving time , and this cream will
not 'water out' for up to 24 hours (if kept chilled).I got this recipe from
" The Cake Bible" by Rose Levy Beranbaum.
Stabilized Whipped Cream
2 TBSP. powdered sugar
1 tsp. cornstarch
1 cup whipping cream
1/2 tsp. vanilla

Chill mixing bowl and beaters for at least 15 minutes ( i use the freezer).
In a small saucepan place powdered sugar and cornstarch and gradually stir
in 1/4 cup of the cream. Bring to a boil, stirring constantly,and simmer for
just a few seconds( until the liquid is thickened). Scrape mixture into a small
bowl and cool to room temperature. Add the vanilla.**

Beat the remaining 3/4 cup cream just until traces of the beater marks begin to show distinctly.
Add the cornstarch mixture in a steady stream, beating constantl.Beat just until
stiff peaks form when the beater is raised.

** make sure the cornstarch mixture is cooled completly ( room temp.) before
adding to cream.
I hope this helps. :0)