Does anyone know of the product(s) used to stabilize the non-dairy whipped topping? I was told you can add a stabilizer and almost get the same consistency as butter creme.
I have a recipe that adds gelatin, but it doesn't get to the consistency of buttercream.
I made a stabilized whipped cream from scratch one time and it called for corn syrup. It was creamy, but not the same as buttercream.
On the wilton website they have a recipe that uses piping gel. I tried the gelatin and it really did not hold up..it didn't break down like whipping cream but it wasn't really sturdy either. I will try the piping gel next time. Not sure what all you want to do with it but you can do borders..I don't think you could do say flowers with it.