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Recipe(tried): Whipping cream - 2 ideas

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I make a whipped cream frosting which holds up forever (or as long as the cake lasts...) Proportions would be 2 cups whipping cream, 1/4 cup powdered sugar, and 1 cup sour cream. The sour cream does the trick of thickening and stabilizing the cream. Whip the cream till soft, then continue whipping and add the sugar and sour cream.

Another suggestion - look for "Baker's Cream." It's a heavy, pasteurized whipping cream with stabilizers (gelatin) already added and slightly sweetened. Whips up great right out of the carton with no other additives needed (unless you want it sweeter) and really lasts a long time. This is a product I'd think would be popular in high humidity areas. It's in the dairy case right by the regular whipping cream.


MsgID: 0045729
Shared by: Char
In reply to: ISO: Solution for Whipping Cream Deflating
Board: Cooking Club at Recipelink.com
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