I need to make a cake this weekend iced in whipped cream and i have never done it before. I know that the whipped cream needs to be stabilized but i have no idea how to do that. Can anyone recommend a technique/product?
I use Dr. Oetker brand Whip-it. 1 packet per cup of heavy cream. Works great, super easy, and doesn't create a weird mouthfeel.
hi, there are 2 recipes from this site , that i use. love them both. one is from frankola(c/cer) , she uses piping gel. That is also on wilton site. Then there is another that you use gelatin and water(let it bloom). start whisking your whipping cream, add 4-5 Tbls. powder sugar , keep whisking, then add the gelatin. beat until thick. both are very delicious. You cannot taste anything, but the great flaor of the sweet whipping cream. my family loves both. hth