AERO is a dry whipped cream stabilizer from Cuisine Tech, made in Germany and packed in a 1 lb cardboard cylinder. It is a working tool for any operation that needs whipped cream to hold its shape and appearance past the few hours fresh cream gives you on its own.

The blend of pre-gelatinized wheat flour, potato starch, lactose, and a stabilizing phosphate prevents the moisture loss and protein collapse that cause whipped cream to weep, deflate, and crack on a finished dessert. Use it for piped rosettes on cakes and tarts, filled choux, dessert displays, and any application where the cream sits longer than service time. It works on both sweetened and unsweetened cream.

For a gluten free option, Pastry Star's Whipped Cream Stabilizer builds its structure on beef gelatin rather than wheat and potato starch.