I want to make and transport a cake with whipped creme with lemon curd added as frosting. I know this works well if it's served right out of the fridge. But I'll be driving this cake to another person's house, which is about an hour away.
I thought maybe if I add some gelatin in the cream before I whip it, it'll help stablize the cream.
Question is, how do I add it without heating up the cream? I'm thinking maybe I'll bloom gelatin in a small amount of cream first, then add to the whole batch. But without heating the cream, will this work?