I hope this is in the proper section, sorry if it isn't.
Anyway, I want to know if anyone has used Lactose Free Whipping Cream. If so how did it perform? Does it whip up the same? Does it hold up well? I will be stabilizing it with gelatin but I'm a bit nervous about a change in product.
I am making a cake, Swiss Black Forest, for Thanksgiving this weekend and my Dad's Birthday.
I have never used the Lactose Free Whipping Cream and I was hoping someone else has and can give me a little insight. I don't have time for a cake disaster on this long weekend.
Thanks for your time.
They make lactose free products by adding lactase (enzyme) to regular dairy products. As far as I can tell, there should be no effect on whipping because that depends on butterfat NOT lactose.
Here's another idea to test: make whipped topping mix with lactose-free milk. That can be stabilized with the gelatin by adding the warm clear gelatin/water at the end of the whipping time.