I've always been a fan of my local bakery's cakes - they decorate it with a type of cream that I really adore. As I am interested in studying at Le Cordon Bleu, I've been trying to practice making some pastries at home if I could.
However, I recently tried to whip some cream and when I tried to pipe it into roses, they kind of fell apart. When I tasted it, it tasted foamy and it didn't feel as creamy as the ones that my local bakery made.
I've tried adding gelatin to stabilize it, but the end result is still the same - it's just not creamy - it's still foamy. I understand the difference of ingredients used, but I'm not too sure if it's the ingredients fault entirely.
Would anyone have a way to make cream taste...well...more creamier than the foamy ones I produce? All help is appreciated.
Thank you for your time!