What essentially does this do?
When I worked at Sobey's we used fresh whipped cream for most of the display cakes(black forest etc)...But I noticed if we had extra cream and left it in the fridge...the next day it was watery...
I have had several customesr ask if I make cakes covered entirely of whipped cream in which I answer no...
So my question is...would the stabilizer able me to cover and decorate cakes in whipped cream??
No one has tried this? I'd really like to know....LOL
AI've never heard of the product you mentioned, but stabilized whipped cream is just what it says. There are several ways to stabilize it so it wont weep AS FAST. it doesn't make it last forever. You can use piping gel or gelatine to stabilize and cover cakes with it. I think most things I've seen say use within 3 days, and of course you still keep it refrigerated.
While I haven't used this to stabilize whipped cream for an entire cake, I have used it when I want to decorate with a few swirls. It definitely works to keep the cream from breaking down and is so much easier to use.
I don't sell whipped cream cakes, but I have used this before. It (as the name suggests) just stablizes the cream - gelatin in it maybe? It makes it less likely to 'weep' or get watery. A tip for re-whipping watery cream is to start whipping some new cream, then as it is thickening, add in your old cream.
I should add - I wouldn't go putting fondant on it, but you could do some quick buttercream deco.
Thanks Cherrcakes..That;s what I wanted to know..I appreciate it!!