doreen1092
Posted 8 Oct 2007 , 12:07am
post #1 of 3
I had a strawberry and chantilly cake and the chantilly cream was delish but had a different flavor I could not put my finger on( as it was in the cake). I am looking for a sturdy recipe, this one was thick and creamy and held up nicely. anyone have one????
2
replies
I add gelatine to my whipped cream and it stabilizes it. Just bloom a pack of gelatine for 5 minutes and then let is melt over a double boiler until it is clear but don't over heat it. then let it cool to room temperature. and then add it to the whipped cream.
Hope this helps 
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