Whipped Cream Frosting Question
Baking By outsidetheboxcakes Updated 12 May 2011 , 4:50pm by caseysgal
Whenever I make stabilized whipped cream using gelatin, the gelatin starts to solidify when it hits the cold cream before it is mixed in. This leaves gross strings of gelatin throughout the frosting. I have tried having the dissolved gelatin at different temperatures and have even tried piping gel as Wilton suggests but nothing works. Are there any suggestions on what I can do to prevent this?
I stabilize with piping gel all the time and it works great. No problems.....
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