Stabilized Whipped Cream | my go to cream to decorate desserts! This is perfect for filling cakes, it tastes just like the Whole Foods cake when put on vanilla cake with fresh fruit🫶🏻 *The recipe makes a lot because I used it to fill, cover, and decorate a 7 inch cake. recipe: 48oz heavy cream 8 oz mascarpone 1 oz white chocolate jello (small package) 1/4 cup sugar (add more if you want it sweeter) Whip it on slow until it stiffens up and keep refrigerated. Side note: I never used this when I
Stabilized Whipped Cream | my go to cream to decorate desserts! Thi…
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FacebookChef Luna
Stabilized Whipped Cream…What is it? And why do I need it? If you make fresh whipped cream, sweetened with granulated sugar it should stay whipped for about 4 hours. If you’re using it all within that time you’re great! Different added ingredients will “stabilize” for different amounts of time. Powdered Sugar (in place of granulated sugar) should last 12-18 hours Marshmallow Cream or Powdered Milk should last 24 hours And for the longest stabilizer use either a little instant pudding mix, or unf
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FacebookMama Lisa's Kitchen Freezer
Make this STABILIZED WHIPPED CREAM for recipes that call for Cool Whip! It's a thick, creamy whipped cream made sturdy with some cream cheese - NO gelatin! It holds up just like Cool Whip does and can be used in any of my Dream Bar recipes! PRINT THE RECIPE: http://www.365daysofbakingandmore.com/stabilized-whipped-cream/ | 365 Days of Baking & More
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