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Old 02-08-2011, 03:02 PM   #11
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I've always used cornstarch in mine too..I am aware of the heat with it so the science behind using it doesnt really make any sense but it was something I picked up from an old betty crocker cookbook.
are you doing this by hand?

it does make sense to start with the first five though when I look at it...so it really could just be things didnt have time to gather air to stiffen everything up in the end.

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Old 02-08-2011, 03:27 PM   #12
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Iogato, put corn starch on your grocery list. It is very inexpensive, but oh so handy to have when you need it.


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Old 02-08-2011, 06:42 PM   #13
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Originally Posted by Zhizara View Post
Iogato, put corn starch on your grocery list. It is very inexpensive, but oh so handy to have when you need it.
Absolutely, it's a must have in every kitchen.
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Old 02-24-2011, 12:55 AM   #14
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These tips about adding corn starch are quite helpful--I'll have to try it next time I face this problem. Thanks, experts!

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butter, chocolate, other, raspberry, sour cream

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