urmaniac13
Executive Chef
- Joined
- Sep 7, 2005
- Messages
- 4,764
I would like an expert opinion this is another one of our long standing mysteries...
When we whip up some fresh cream, it usually go flat after a while and it doesn't maintain the whipped form very long. However, we have seen those beautiful looking cakes in the shop windows of confectioners with mounds of whipped cream still holding itself up perfectly. They definetely don't look like butter cream, and I am quite sure, in such decent bakeries they wouldn't use something like cool whip (or I surely hope so!!)... is there a trick to keeping the whipped cream fluffed up without going down??
I would appreciate any enlightening!!
When we whip up some fresh cream, it usually go flat after a while and it doesn't maintain the whipped form very long. However, we have seen those beautiful looking cakes in the shop windows of confectioners with mounds of whipped cream still holding itself up perfectly. They definetely don't look like butter cream, and I am quite sure, in such decent bakeries they wouldn't use something like cool whip (or I surely hope so!!)... is there a trick to keeping the whipped cream fluffed up without going down??
I would appreciate any enlightening!!