I'm trying to make a really thick cream filling to spread on top of lemon bars but I can't seem to figure it out. Is there an ingrediant I should be using to make it thick and dense? If I go into french pastry shops and they have layered fruit bars usually the cream layers are very dense and wonderful.
Right now, I use heavy whipping cream, 1/2 tbsp of vanilla and 3 tbls of powdered sugar... this is what my grandma did and I decided to just beat the heck out of it but what happens is even though it gets stiff, the next day in the frig, it starts to separate and water down.
I'm hoping someone here knows the trick... Thanks and Happy Thanksgiving.
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