Whipped cream that does not cry or melt after it has been setting for a while is probably stabilized whipped cream. It sounds a little extravagant, but it is super easy to make.
Ingredients
4 teaspoons of water
1 teaspoon of unflavored gelatin
1 cup heavy whipped cream, cold
1/3 cup of powdered sugar
1/2 teaspoon vanilla
Instructions
Add water to a microwave container and sprinkle unflavored gelatin evenly on top. Let it stand for a few minutes.
Transfer the gelatin mixture to the microwave (see note below) and heat until the gelatin is completely dissolved. Stir the mixture and then allow it to cool.
In the bowl of a stand mixer equipped with the whipping attachment, combine the heavy whipped cream, powdered sugar and vanilla extract and whip at medium-high speed until the mixture begins to thicken and form smooth peaks. Turn the mixer to low speed and slowly pour in the gelatin mixture until well combined, increasing the mixer to medium speed and continue mixing until hard peaks form.
Place the whipped cream in a bag with your favorite tip. Put the whipped cream in your dessert and refrigerate it until ready to serve.
Notes
*This can also be done on the stove in a gravy boat. I actually prefer to do it this way to see that the gelatin has dissolved.
The whipped cream will keep for 2-3 days in the refrigerator.