How Do I Stabilize Whip Cream W/o Gelatin?

Decorating By butterflywings Updated 15 Mar 2008 , 11:36pm by milissasmom

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butterflywings Posted 15 Mar 2008 , 5:30pm
post #1 of 3

I just realized I'm out of gelatin, but need to make a stabilized whip cream filling for a cake due tomorrow. What is a good recipe for it? I do have both meringue powder and pipin gel on hand. Which is better to use (what amounts per cup of heavy whipping cream) without affecting the taste of the whip cream?

2 replies
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chestercheeto Posted 15 Mar 2008 , 6:57pm
post #2 of 3

2 tablespoons piping gel
1 cup liquid heavy whipping cream
1/4 cup powdered sugar

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milissasmom Posted 15 Mar 2008 , 11:36pm
post #3 of 3

Hi..I'llPM ya...too long to post...I just did this last night!

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