hello!

Has anybody made this for topping on pie?

I'm going to my aunts on Thanksgiving and would like to make this ahead of time and take with so I don't have to whip it up there. She lives about 45 minutes away, freeway time.

thanks,
Joe

Hi Joe

I use stabilized whipped cream all the time on cakes
Never used them on pie though
It stays good for more then 24 hours
All i do it add powdered sugar to sweeten it
The powdered sugar that i use has cornstarch in it stabilizes the cream
I think the drive should be ok since we're winter
Just don't turn your heater on

Good luck
AShiana

I stabilized whipped cream with instant pudding recently for a cake. It was wonderful. Added a few T. to regular whipped cream. Don't know why vanilla pudding wouldn't work in this situation.

Ditto on the heater!

Joe.....when i put whipped cream on my cheesecakes.....for every one cup of cream (unwhipped) i add 1/2 cup xxxx sugar............i have yet to have a problem.....and i know one customer who held on to her cake for 5 days before she even took it out of the box!!!!!

i did try the stablized once (i assume you mean the one that you put gelatin in)....it was tooooo much trouble for me....


AShiana......just out of curiosity.....what kind of pow.sugar has constrach in it.....and what does it do???

And Phoov.....i really like the idea of the instant pudding....i can see using that for flavor...and color maybe....just wondering though....did it seem to dissolve ok in the cream?

Donna

Can you get Pastry's Pride? I comes in a qt and gal carton like milk. You whip it up and it is what the pros here use instead of "whipped cream" Not as fragile and unstable as real whip cream. It's already sweetened and everything. Tastes great too.