Whipped Cream Frosting Question

Baking By outsidetheboxcakes Updated 12 May 2011 , 4:50pm by caseysgal

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outsidetheboxcakes Posted 12 May 2011 , 4:10pm
post #1 of 3

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?

2 replies
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JessicakesBakes Posted 12 May 2011 , 4:25pm
post #2 of 3

I stabilize with piping gel all the time and it works great. No problems.....

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caseysgal Posted 12 May 2011 , 4:50pm
post #3 of 3

can you leave this out without it souring?

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