I'm a pastry chef at a restaurant and am looking for tricks that will make whipped cream stay fluffy all the way through dinner service. The cooks must be able to create a quenelle with the whipped cream, which I whip at the end of my shift (3 p.m.) and they use between 6 and 10 p.m. Someone suggested making a small amount of white chocolate ganache, then whipping that up with additional whippping cream. The ganache in that instance would act as the stabilizer. Any other tips? Gelatin?