i've tried making stabilized whipped cream on 3 occasions with mostly failures. the last attempt was somewhat successful but it was just dumb luck. luckily none of these cakes were very big (cupcakes) and they weren't for a bunch of people.
the first time i made it with dissolved gelatin and all i ended up with was whipped cream with strings of gelatin.
the second attempt was a cornstarch whipped cream and each time it curdled. i would whip not very long and the moment i thought it was coming together i was left with a curdled mess. the last attempt i stopped whipping right before i thought i was coming together and it worked but i felt like it was slightly grainy.
now i'm making a sheet cake for my son's birthday and he wants whipped cream frosting. i would just make regular whipped cream but the cake has to be transported.
does anyone have any tips for making successful stabilized whipped cream?
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