In a small sauce pot combine the powdered agar and warm water and whisk to dissolve the agar

Over high heat stirring often bring the solution up to a rolling boil and allow to boil for 20 seconds while whisking constantly

Pour this solution into a heat proof glass or bowl and allow to set to cold and firm

It will feel like a very firm rubbery disc once it is set

Unmold it from the vessel you have used and then cut it into 4 equal portions

Store in a ziploc bag or clean container in the refrigerator until needed

Once you need to stabilize 2 cups of liquid cream, you will melt 1 portion of the agar stabilizer (which is equal to ¾ teaspoon of powder agar and 3 Tablespoons of water) using a small saucepot or the microwave to melt it and then add it HOT to the high speed whipping cream just after it comes to the peaks you desire. I usually whip to medium firm peaks and then add the agar stabilizer to it and whip for another 30 seconds