Has anyone had any trouble with this filling? I whip it, put it in the fridge to chill while I'm preparing my cake, and when I bring it back out, it needs whipped again. What am I doing wrong and does anyone use a stabilizer with it? I'm worried that when my customers cut into their cake, they get a big runny mess. HELP
Friends, can anyone help me???
I don't use that recipe, so I am of no help to you there.
8oz heavy cream
2 tbsps butter
2 tbsps sugar
bring cream to scald, pour over all ingredients in bowl and stir til melted. Let rest til room temp, then chill for 1 hour in fridge, then whip. works perfect every time, no issues.
That's all I got, sorry
It doesn't collapse on you?
No, never. Sometimes I'll also add some bc to it to give a lighter feel
I use the same recipe and it never fails!
thank you so much!
I'll give it a try.
sorry I disappeared on ya, had to feed the baby, eat and fill hubby in on LCS. I'll be on for awhile so if I can help, let me know. that recipe for whipped ganache will work for ya though, I know it will!
Awwww, how old is your baby? I miss mine being babies...they are 11 and 7 now.
That show was great, wasn't it??? LOVED IT!