How To Make A Stable Whipped Cream?
Decorating By berryblondeboys Updated 4 Jul 2007 , 2:54pm by beccakelly
I tried the higher rated whipped cream (using gelatin) and I didn't notice any difference, to be honest... So, how do I keep my whipped cream stiff and from deconstituting quickly?
Does piping (just a border) squish all the air out of it?
I bought some fresh cherries and I'm planning on putting that on top of a chocolate cake then decorated with whipped cream. Yum!
Melissa
What percentage fat is you whipped cream. I have found it needs to be at least 38-40 percent fat to be stable, even with gelatin.
wilton's recipe for stabilized whipped cream is adding piping gel. when you whip 1 cup of heavy cream, add two tbsp of piping gel, plus hte 2 tbsp PS and flavoring. i haven't tried it yet, but im doing a wedding cake this weekend with mousse filling and im going to use this.
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