Or possibly full fat sour cream? It's just cultured cream, right? Decorating plans are on hold til next check, I spent my cake allowance already. So - I figured I'd make cupcakes. Butter is reserved for other things and I ran out of my coveted Sweetex at the beginning of this month. I had a packet of Dream Whip so I tried to make the frosting recipe on the back and.... I got goop. It's like rich pudding pretending to be mousse. It's not frosting though. I have chocolate chips, I could make ganache but I have no cream. Just half and half and sour cream.
Also, since I'm out of Sweetex and probably won't get any until around Christmas, what store brand shortening can I use in a pinch? (Yeah I know. Store Brand < Hi Ratio, but I gotta use something!)
Right now, I'm leaning towards Sour Cream. I'm worried the half and half will make my chocolate chips sieze.
oh duh, I was in the wrong forum and was moved. Now I see the same question only 5 slots down from me. But - nobody answered anything about half and half or sour cream - so I'm still in the game! Sorry for repeating an already asked question!
Don't have any personal experience using half-and-half, however see #2 here.
Here's Rose Levy Beranbaum's recipe for sour cream ganache. -
Thank you! I did a mix of the 2. The only noticeable thing was it didn't whip as well. But it still incorporated air enough for me to stick it in a gallon baggie and pipe some swirlies on the cupcakes. Gotta say semisweet chocolate + sour cream is RICH. Too much for me, but the chocoholics in my life love it.
I'm thinking about buying Great Value vegetable shortening from Walmart, but I heard a rumor they went transfat free, too. I guess I'll hunt around and see what there is to see.