Stabilizing Whip Cream Without Gelatin

Baking By butterflywings Updated 15 Mar 2008 , 6:42pm by butterflywings

butterflywings Posted 15 Mar 2008 , 5:21pm
post #1 of 5

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?

4 replies
janebrophy Posted 15 Mar 2008 , 5:30pm
post #2 of 5

Hi there,
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!

sugarshane Posted 15 Mar 2008 , 5:41pm
post #3 of 5

You can also use piping gel.

butterflywings Posted 15 Mar 2008 , 6:09pm
post #4 of 5

how much piping gel?

butterflywings Posted 15 Mar 2008 , 6:42pm
post #5 of 5

nevermind...i found wilton's recipe

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