In a mixing bowl, combine powdered sugar and cornstarch.

Add heavy cream and vanilla extract to the bowl.

Whip the mixture until stiff peaks form.

In a mixing bowl, beat softened cream cheese until smooth.

Add powdered sugar and beat until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Dissolve gelatin in cold water and let it sit for a few minutes to bloom.

Heat the bloomed gelatin in the microwave for a few seconds until it turns liquid.

In a mixing bowl, whip heavy cream and powdered sugar until soft peaks form.

While whipping, gradually pour the liquid gelatin into the cream mixture and continue whipping until stiff peaks form.

In a mixing bowl, beat mascarpone cheese until smooth.

Add powdered sugar and beat until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

In a mixing bowl, combine instant pudding mix and powdered sugar.

Add heavy cream to the bowl.

Whip the mixture until stiff peaks form.

In a mixing bowl, combine powdered sugar and marshmallow fluff.

Add heavy cream to the bowl.

Whip the mixture until stiff peaks form.

Chill a mixing bowl and beaters or whisk attachment in the freezer for about 10-15 minutes before starting.

In the chilled mixing bowl, combine the heavy cream and powdered milk.

If using, add powdered sugar and vanilla extract.

Begin whipping the mixture on low speed until it starts to thicken.

Increase the speed to medium-high and continue whipping until stiff peaks form. Be careful not to overwhip.

Once stiff peaks are achieved, the whipped cream is ready to use.