in the recipe it says, before serving whip the cream and put on top of the filling. I haven’t made this in a while. If I whip the cream, will it remain whipped or does it need to be stabilized. It has sugar and vanilla extract added. I assume sugar is the stabilizer. I guess this is kind of a dummy question I guess…
I have light cream I was going to use that instead of full-fat
Also I wonder has anyone ever tried using cream of coconut instead of coconut milk.
Good afternoon. Light cream contains (also known as table cream) only 16 to 22% butterfat This ingredient will not whip. Try to secure at least “LIGHT WHIPPING CREAM” that will whip up…... it has 30 to 35% butterfat in it.
Cate if you wish to stabilize whipping cream you can with GELATIN. Marshmallows are just full of this ingredient. Take one & cut it up in half…. micro wave it for about a few moments just to soften it up then whip it up witth the partially whipped up cream….it will help your dessert quite a bit.
Cate I do not think cream of Coconut milk will whip up because it doesn’t contain the properties of “BUTTER FAT”
Good luck Cate & enjoy the rest of the day young lady.