5 SIMPLE TECHNIQUES FOR WHIPPED CREAM

I am trying to substitute stabilized whip cream for the neat whip in a very white chocolate moose, This is a best layer, but would like it not to be runny in a few daysSimply because you're relying on the Unwanted fat within the cream, you'll want to make sure it stays in a very strong, albeit microscopically stable, state. Chilling your bowl, crea