Hello Bakers- Somewhere I read about a product called Cobasan that was to 'stabilize heavy cream for fillings and icings'. It comes from a premium commercial baking goods supplier in Germany but with no instructions, and I haven't found much on the internet. Paid $60 for a 1.3kg bottle, but don't know how to use it, and want to make about 9 cups stabilized whipped cream filling. I've had good luck using instant pudding mix with whipping cream for fillings, but it's flavored, and I'd like plain lightly sweetened whipped cream suitable for filling the center tier of a 3 tier cake. Plus, I don't want to waste this bottle of "Liquid Cream Thickening Agent", and hopefully not waste whipping cream experimenting on filling for a cake that will be a centerpiece at a function in a beautiful country club setting. It would be horrific to have something that fails my great customer in front of 100 guests.....Help? BTW, cake goes out Sunday. Worse case, I could always make vanilla....THANKS!
Here's some conversation from RLB's board about it: http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/2412/#23637