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15 hours ago, Kim Shook said:@JeanneCake's sounds perfect. But, if you have trouble with getting heavy cream to whip (which I know can be a problem in Mexico), can you get Dream Whip?
Heavy cream here is heavy, in a good way. It reminds me of the thick heavy cream in the US decades ago, when it had a short shelf life before so much pasteurization.
If I add gelatine, when do I add it, when I whip the cream? If so at what point? I assume I bloom the gelatine powder before adding?
15 hours ago, Kim Shook said:@JeanneCake's sounds perfect. But, if you have trouble with getting heavy cream to whip (which I know can be a problem in Mexico), can you get Dream Whip?
Heavy cream here is heavy, in a good way. It reminds me of the thick heavy cream in the US decades ago, when it had a short shelf life before so much pasteurization.
If I add gelatine, when I whip the cream, if so at what point? I assume I bloom the gelatine powder before adding?
15 hours ago, Kim Shook said:@JeanneCake's sounds perfect. But, if you have trouble with getting heavy cream to whip (which I know can be a problem in Mexico), can you get Dream Whip?
Heavy cream here is heavy, in a good way. It reminds me of the thick heavy cream in the US decades ago, when it had a short shelf life before so much pasteurization.
If I add gelatine, at what point do I do it, when I whip the cream, if so at what point? I assume I bloom the gelatine powder before adding?
By gfron1,
