Hi there everyone....
I have made yummy strawberry shortcakes in the past for home consumption and my whipped cream is just heavy cream and confectioner's sugar. It's light..sweet but not overbearing. Since I've been researching all these different cake ideas I keep coming across "stabilized" recipes. What exactly does this mean? Will it help transport a whipped cream cake better? Thanks in advance!!!
1
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cakeconfections
Posted 15 Jul 2005 , 8:18pm
post #2 of 2
no it wont help it transport better. What it basiclly means is that it is going to help the frosting keep its consistancy and not break down.
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