ROSE’S heavenly CAKES: Coffee Chiffonlets with Dulce de Leche Whipped Cream (page 334) uses dulce de leche as a flavoring and as a stabilizer (delays whipped cream from watering down).
there are several methods to stabilize whipped cream (see page 444). i have an additional method on my lab bench. i’ve been observing japanese chefs whip cream in 2-steps, obtaining a whipped cream that lasts up to 4 hours at room temperature, 7 days refrigerated, or months frozen:
with a mixer bowl that is at room temperature or warm, whip cold cream till soft peaks.
refrigerate overnight (whipped cream and bowl). then, whip till stiff peaks. here is one proof of good whipped and good stabilized whipping cream (these results may be exaggerated, since this whipped cream contains dulce de leche):
note: i prefer to finish whipping by hand with a balloon whisk, so it is easier to determine the desired level of smoothness or stiffness. also, finishing whipping cream by hand has less chances for over-whipping and turn the cream into butter.
hint: if you are storing your mixer’s whisk together with your mixer bowl and whipped cream, wrap a little rope made out of plastic wrap around the whisk axle, and hang it over the rim of the mixer bowl. the plastic wrap covering the mixer bowl, will secure the whisk from falling in!