Another Whip Cream Question - Stabilized
Decorating By singsing Updated 25 Dec 2008 , 8:21pm by Monkess
I just use the Wilton piping gel, it's much easier.
Either that or "stabilize" it by simply whipping it properly, rather than adding anything. Here's a great thread on egullet about "naturally" stabilizing your wc: http://forums.egullet.org/index.php?showtopic=69052&hl= --the part about stabilizing it without additives starts about halfway down with a post by W endy D ebord. I tried it the last time I made a cake and it worked great! However I did not test to see how long the wc would last UNrefrigerated; in the fridge it lasted 3 days before beginning to weep.
Also here's a great thread called "whipping cream demo" http://forums.egullet.org/index.php?showtopic=69677 - it has fabulous pictures!
BTW the heavy whipping cream at Trader Joe's (if you live in a TJ's region) is 40% fat.
Credits to K8memphis for directing us CCers to this link 
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