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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
(161 photos)
  
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(161 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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