manufacturing cream stability
Posted: 16 November 2012 03:33 PM   [ Ignore ]
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I’ve recently learned about manufacturing cream and how it can be better for baking and cooking. Fortunately, I found a grocery store in my area that carries this product. I have noticed that it’s more stable but I can’t help but worry that it will turn into liquid while on my cake. This has happened to me before and I’m always paranoid that it’ll happen again at some big party. I’m wondering if it’s necessary to stabilize manufacturing cream further with gelatin (as most do with heavy whipping cream) or is it stable enough with its high fat content? Any advice would help. Thanks!

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