Stabilized Whipped Cream And Apple Browning!
Baking By LadyBird719 Updated 17 Nov 2018 , 8:44pm by kakeladi
I made apple pie filling stuffed cupcakes on a Thursday night for a Saturday party. Normally I don’t do them this early but time constraints. Anyway, I iced them using a stabilized whipped cream (cream, 10X sugar, mascarpone cheese) and topped them with apple slices soaked in lemon juice. Risky, I know, but I checked them this morning and the cream is held up and the apples are still white. I’m giving them to the client today. Should they be ok for Saturday? They’ve been refrigerated in a wrapped box. I’m thinking of putting new apples on today just in case. Thoughts?
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