i have a problem with garnishing cakes with whipped cream...the problem is that i follow the instructions written on the powder whippping cream pack but the cream that i make is always watery and never keeps the shape....what additional component should i add to the whipped cream to make it thicker so i can use it for garnishing cakes?
2007-01-24 01:36:53 · 5 answers · asked by misk 1 in Food & Drink ➔ Cooking & Recipes
Many new and younger bakers are afraid of real cream, not knowing exactly how to whip it or how to stabilize it but it's really quite easy. I use plain Knox gelatin, softened in water. Your cream won't weep and you'll never go back to the boxed powder. The taste of real cream is far better.
Here's a web site that will give you everything you need to know, including the exact instructions for stabilizing the cream.
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=17&id=962
2007-01-24 02:01:05 · answer #1 · answered by janisko 5 · 0⤊ 0⤋
Why don't you use real whipped cream? There's no need to add anything to it then, you just whip cream!
2007-01-24 01:42:13 · answer #2 · answered by greenbean 6 · 0⤊ 0⤋
Use real whipping cream
2007-01-24 01:42:00 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Ditch the mix. Use the real deal. It's practically foolproof & much better.
2007-01-24 03:50:52 · answer #4 · answered by jbird 3 · 0⤊ 0⤋
yes, use real cream, add a bit of cream of tartar.
2007-01-24 01:44:13 · answer #5 · answered by workingclasshero 5 · 0⤊ 0⤋