5 SIMPLE TECHNIQUES FOR WHIPPED CREAM

I'm trying to substitute stabilized whip cream for your great whip in the white chocolate moose, It is just a prime layer, but want it not to be runny in a pair timesSimply because you're counting on the Excess fat while in the cream, you'll want to be certain it stays in a solid, albeit microscopically strong, state. Chilling your bowl, cream, and