Is it Okay to have whipped cream icing before covering the cake with fondant? I don't have enough time to make butter cream so I would know other alternatives t
I just bought a 500 ml whipper (Mosa), which is designed to take up to 500 ml whipping cream and a single NO2 cartridge. I'm not sure I want that much whipped c
Today I was making a cake for which I needed whipped cream. The local store did not have fresh cream so I bought UHT cream, I am not sure that's the correct te
Can you store whipped cream. If so, how and for how long? If you can't, is that why commercial kitchens use a "dispenser'. is it as good coming from a disp
I have an isi gourmet whip, 1/2 liter. I prepare a standard preparation of whipped cream, meaning cream, some sugar, and a bit of vanilla extract, pressurize th
Late Friday night, I prepared tiramisù and refrigerated it until serving it the next day, I guess about 20 hours or so later. The texture of the cream la
All types of fresh whipping cream or Half-and-Half that I have found have an ingredient called Carrageenan, which interacts really weird with my dad (makes him
I am Brazilian amateur cook. I wonder if there is any original recipe to make passion fruit mousse. Every time I do it, consistency is too runny and slightly a
I was attempting to make butter by whipping heavy cream in my Kitchenaid stand mixer. I noticed that cream was getting grainy (as the fat was globbing into butt
I'm looking to try piping whipped cream icing, instead of buttercream -- what are the major handling differences the feel to it, different tips to use, any tric
I have some liquid cream - it's a dairy product with a high fat percentage but thin enough to flow, you can make it into whipped cream by beating it (explaining
I have noticed that for many coconut whipped cream recipes, you are supposed to put the can in the fridge overnight to separate the fat and the liquid. Can any
I recently found out that a few decades ago frozen whipped cream was a thing and my mom liked it. It was similar to normal whipped cream only a bit harder froze
this is the first time I tried to make homemade whipped cream, so I bought a new whipped cream siphon and some N2O cartridges, and the first time I tried to use
I found a recipe of a chocolate poke cake with chocolate ganache in the holes and a whipped cream icing that it's supposed to be only on top, and then with peca
I have whipping cream that has been frozen; it is now separated and won't whip. Is there anything I can do to make it whip?
It seems that nitrous oxide (N2O) is frequently used to create whipped cream. But why can't just regular nitrogen gas (N2) be used instead?
My absolute favorite things to bake are French macarons. I make them for family gatherings, potlucks, or just to give to my public library. A huge issue, howeve
I am a former barista who has encountered this phenomena many times, but could never consistently re-produce the effect.
I recently purchased a whipped cream dispenser (specifically, this one), but it's been giving me some trouble and I don't know if it's just this one or they're