Originally Posted by bad paul
The Chef's I have had over the last 8 years have always used the whipped cream? Alas, I will take your advice and obtain some heavy cream. I am sure once I figure this out it will all become straight forward.
As you know there is a difference in cooking and baking. Substitutions can be made in cooking. Baking is a science and if a recipe calls for heavy cream, then heavy cream it should be. Gentle heat in a Bain Marie and heavy cream. This is one time where cost should not be the rule of the day. Heavy cream costs only a few cents more. Good luck and let us know how you make out.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"