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?
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Stabilising whipped cream for piping
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Stabilising whipped cream for piping
