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Stabilising whipped cream for piping

post #1 of 4
Thread Starter 
I love fresh cream cakes and whenever I make them at home I always get to frost it but never pipe them. I'm gonna be piping some cupcakes for a cake sale and use fresh cream. Every time I use fresh cream in a piping bag it always melts. How can I stabilise it without gelatine, because I don't eat in halal products. What about a halal marshmallow do you think that will work?
post #2 of 4

Welcome to Cheftalk Afeera,

 

If you are going to do a test run on that idea, can you give us back the results ?

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 4
Thread Starter 
I meant I don't eat non halal products.
post #4 of 4
Thread Starter 
Sure
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