Oh, wow, thanks everyone for the answers! rajoress, that is a good idea, never occured to me! Sam Carter, thanks I'll try your ideas as well, although I don't know if I can find agar here, first time I ever heard such a thing exists. Although, won't adding syrup to the puree make it even heavyer? Smithy, thanks for the welcome! Yes, you understood me perfectly, just recently I noticed something, I sort of have two ways to beat cream into whipped cream and one of them beats the cream so fast (in just a few seconds) it practicly does not add air to it, it just gets really thick and not so boyant, but when beating it with a mixer for longer time it becomes aerated, I just didn't notice the difference before. Thank you all, I will share my results, once I have got a chance to try your ideas!