2
replies
SeattleCakes
Posted 2 Jul 2008 , 11:46pm
post #2 of 3
I use a tbsp of piping gel per quart of heavy whipping cream. Works like a charm!
HerBoudoir
Posted 3 Jul 2008 , 12:25pm
post #3 of 3
I add a little white chocolate ganache, cooled but still in liquid state, to the heavy cream when it reaches medium peak. How much ganache I add depends on how stiff I want the whipped cream to be.
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