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?
2 tablespoons piping gel
1 cup liquid heavy whipping cream
1/4 cup powdered sugar
Hi..I'llPM ya...too long to post...I just did this last night!