My mom is making a cake tomorrow morning and just asked me about getting stabilized whipped cream smooth. I have never made it, but she said she keeps getting grains or clumps of geletin in the icing and was wondering what she is doing wrong. Any ideas quick? TIA
dodibug Forum SuperStar!
Joined: Jun 22, 2005
Posts: 3282
Location: FL
Birthday: Jan 31
Posted:
Sat Aug 25, 2007 4:36 pm
I'm sure this is too late for you now but next time try the wilton stabilized wc icing recipe on their site. It is super easy to make, holds up well, you can pipe simple borders with it.
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You can attach files in this forum You can download files in this forum