Hi...I need some quick help!!! I'm in the middle of making a wedding cake for tomorrow, one of the tiers is supposed to have whipped cream filling. It's hot here and the whipped cream keeps getting runny. I seem to remember that you could do something to it to stabilize it but I can't remember what and don't have time to go thru all my books. Can someone please help me?
Thanks a TON!!!
Whether or not it is stabilized, it MUST be refrigerated!!!!
Here is one recipe using piping gel as the stabilizing agent:
Here is one recipe using gelatin as teh stabilizing agent:
My preferred method is to use Dr. Oetker's Whip-It:
Dissolve a packet of clear unflavored gelatin in 1/4 cup of COLD water, let it soak for a few minutes and then put it on top of your stove (low fire) keep stirring until it is liquidy. Do not make it hot or warm.
You then put it in you semi whipped cream and whip it until thick.
Don't over whip or it will curdle.
Thank you all for your help...I love this site!!!