Stabilizing Whipped Cream
I’m doing a whipped cream cake tomorrow.
I use the “No Weep” Whipped Cream recipe which is
1 pint of heavy whipping cream
2 TBLS of dry instant vanilla pudding powder
1 tsp of powder sugar (I use 1.5 TBLSP of powder sugar
and whip together.
It’s good…BUT has anyone tried stabilizing with piping gel?
Or what is your method of stabilizing whipped cream?