I don't know why this is happening but I've made two batches of whipped cream and both have started to melt and break down as I frost the cake. Cake is frozen and it's a "balmy" 50 degrees here today so I know it's not too hot in my house. The recipe calles for 1/2 cream of coconut instead of PS could this be causing problems? Should I stabalize with gelatin? HELP!!!!
4
replies
Ladybug6509
Posted 7 Jun 2007 , 12:23am
post #2 of 5
you may be whipping it too much. If you whip it too much the fat seperates and essentially creates butter.
Sugar_Plum_Fairy
Posted 9 Jun 2007 , 3:57am
post #5 of 5
Quote:
Originally Posted by smbegg
I tried to stablize whipped cream and the geletin just coagulated and left gel clumps in the whipped cream.
Any suggestions on that? I followed the ingredients and instructions to a t.
Stephanie
I tried to stablize whipped cream and the geletin just coagulated and left gel clumps in the whipped cream.
Any suggestions on that? I followed the ingredients and instructions to a t.
Stephanie
That's what happened to me too.
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