How Do I Stabilize Whip Cream W/o Gelatin?
Decorating By butterflywings Updated 15 Mar 2008 , 11:36pm by milissasmom
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
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
http://www.baking911.com/decorating/cakes_pipinggel.htm
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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