Stabilized whipped cream has unflavored gelatin mixed in.
It's slightly stiffer than mousse and holds up reasonably well so long as it's not exposed to high temperatures.
Ever had stabilized whipped cream for a frosting?
If you know about it could you explain the consistency? Would it stay as a frosting and not run off? Is it entirely different than typical frosting with confectioner's sugar and butter or just like reddiwhip from a can? (which I don't want) I want like a spreadable smooth mousse consistency that firms up enough for flowers and for a smooth background as well.
- Stabilized whip cream has a great consistency for frosting a cake, however the entire cake usually has to be consumed within 48hrs or less or the frosting will start to go bad and it's not exactly the best base for apply flowers etc, like I said if you do decide to go ahead and use it and then apply flowers, for the best tasting results you would have to consume the entire cake the same day, you could stretch to about 48hrs but no longer.
I bake a delicious dulce de leche cake with whipped cream frosting for my bakery and I have to make it every day fresh as the frosting looses that sweet delicate and fresh taste if it sits for more than 24hrs00
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