Hi
I am planning on making an ice cream cake which I've never done before and want to decorate it with stabilized whipped cream on the outside and then freeze it until ready to use it. Does anybody know if this can be done?
I was wondering how the whipped cream would be after being frozen.
Thanks so much in advance for your help!
properly whipped whipped cream is automatically stable — whipped cream turns to butter if whipped long enough right? so if you whip the cream to just before it turns to butter it is stable and will freeze fine — if it’s not whipped enough the water wi
whoops hit the wrong button —
if it’s not whipped enough the loose water particles will freeze into crystals and thaw as water so it will be weepy/soggy —
so whip it very well and you’ll be ok — test it
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