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Old 06-08-2014, 01:01 PM   #21
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When I make whipped cream for SO's chocolate whipped cream frosting or for my tres leches cake, I add 1/4 cup of powdered sugar and some vanilla to the cream. The resulting stabilized whipped cream will hold and not break down for the life of the cakes.
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Old 06-08-2014, 01:55 PM   #22
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Quote:
Originally Posted by Andy M. View Post
When I make whipped cream for SO's chocolate whipped cream frosting or for my tres leches cake, I add 1/4 cup of powdered sugar and some vanilla to the cream. The resulting stabilized whipped cream will hold and not break down for the life of the cakes.
When I watch a show where they put whipped cream on a dessert or beside it, it looks like it has already wilted back to liquid. They know the secrets of keeping whipped cream in 'peak' condition, so why don't they do it?

I have white vanilla powder so it doesn't discolor the cream. And I have always thought that cream alone is never really sweet. I too add the powdered sugar along with the vanilla. And if the dessert will be held over for more than 24 hours, use the unflavored gelatin trick.
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Recipe Question I copied this recipe: [url=http://www.chef-in-training.com/2010/08/eclair-cake/]Eclair Cake | Chef in Training[/url] the other day. As I was reading it over, I noticed the recipe called for [I]"2 (14.4) oz packages graham crackers"[/I]. This seems like a lot of crackers to me. A box of GC weighs 14.4 ounces and has three wax paper packages on GC in it. So I'm wondering if the originator meant 2 of the wax paper packages from a 14.4 ounce box. I asked the question but have not received an answer yet. Your thoughts? P.S. I still hate Cool Whip and would make this recipe with whipped cream. 3 stars 1 reviews
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