I just realized I'm out of gelatin. But need to make a stabilized whip cream filling for a cake due tomorrow. What is a good recipe for it? I do have both meringue powder and pipin gel on hand. Which is better to use (what amounts per cup of heavy whipping cream) without affecting the taste of the whip cream?
Not sure what to use other than a bit of icing sugar, but not too much, or it will alter the flavour of the whipped cream...HTH!
You can also use piping gel.
how much piping gel?
nevermind...i found wilton's recipe