How would I go about making a stable"smushed" cream like in this pic?

I want to make a cinnamon whipped cream topping for a tres leches cake and I'm wondering how one does something like this. https://i.redd.it/910cl55q3mg71.jpg I've seen videos of the cream being smushed with what looks like acetate but is it as simple as making a gelatin stabilized whipped cream and smushing it? Or is there something else in the cream submitted by /u/AnthraxxLULZ [link] [comments]

How would I go about making a stable"smushed" cream like in this pic?

I want to make a cinnamon whipped cream topping for a tres leches cake and I'm wondering how one does something like this.

https://i.redd.it/910cl55q3mg71.jpg

I've seen videos of the cream being smushed with what looks like acetate but is it as simple as making a gelatin stabilized whipped cream and smushing it? Or is there something else in the cream

submitted by /u/AnthraxxLULZ
[link] [comments]