Whipped cream receipe

Replies to This Discussion

Permalink Reply by Vicky Hall on June 25, 2012 at 8:12am

I dont know what it would be called where u stay but here in South Africa we have a product called cream stabiliser. you add 4 teaspoons per 500ml cream and whip it and it doesnt colapse, melt or slide. the whipped cream is soft as cream but as stable as buttercream. I would ask at your baking supply stores for a product like this. It makes piping cream easy as well and it holds it shape beautifully.

• ▶ Reply

Permalink Reply by Shilpy on June 28, 2012 at 11:37pm

Thanks a lot...

Vicky Hall said:

I dont know what it would be called where u stay but here in South Africa we have a product called cream stabiliser. you add 4 teaspoons per 500ml cream and whip it and it doesnt colapse, melt or slide. the whipped cream is soft as cream but as stable as buttercream. I would ask at your baking supply stores for a product like this. It makes piping cream easy as well and it holds it shape beautifully.

• ▶ Reply

▶ Reply to Discussion