How do I keep Chantilly Cream stable without going flat when the room temperature changes?

good question....just thought I would bump this up though its almost a year old.....

What exactly is Chantilly cream? I've never heard of that before Anyone know?

Chantilly cream is whipped cream with sugar and vanilla. I read somewhere that if you add 1/4 tsp. of Cobasan to a cup of cream, the whipped cream can stay at room temp for 6 hrs.

Couldn't you just make the stabilized whipped cream recipe from wilton? That seems to hold up well. I always add more sugar and vanilla than the recipe calls for.