[flipflopgirl]

I stabilize with 10x and toss whatever desserts I used it on at the end of the day if unsure about the holding temp.

Kept in a sealed container in the fridge (not the under counter reach in that is opened repeatedly)  the leftovers should be used the next day or MAYBE the day after (I don't know your kitchen).

I try not to have leftovers.

mimi

 

[flipflopgirl]

I stabilize with 10x ..................

mimi

What is "10x"??

Sorry kids....I had a child on my lap and I guess I got distracted /img/vbsmilies/smilies/crazy.gif.

Gelatin and I have a long on and off relationship.

Never fails me with my marshmallows but for some reason not so great with cream (frequently leaves little balls of rubber) and when someone suggested powdered sugar I tried and even had complements so just stuck with it.

Ratio is 1 part 10x PS to 4 parts cream (vanilla or other flavoring to taste....try a drop of concentrated flavored oil or one of the flavor emulsions from LorAnn if you want to stand a dessert on its ear).

I have read about some bakers using instant puddings and even jello (shudder) and ....BUTTER?

If you are looking for something really different use mascarpone (I really liked this one).

Don't know the ratios nor how they will keep but I suppose Pinterest would be a good place to start.

mimi

You may read or hear that PS will leave the cream gritty but honestly I have never had this happen (prolly the same muggles who complain about their American buttercream being gritty).

m.

 

[flipflopgirl]

I may have mentioned this before but their "banana crème" flavor will really make a banana bread or cake "pop".

Great brand.

mimi