Stabilising whipped cream for piping

Discussion in 'Pastries & Baking' started by afeera, Oct 29, 2012.

  1. afeera

    afeera

    Messages:
    3
    Likes Received:
    10
    Exp:
    Other
    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?
     
  2. petalsandcoco

    petalsandcoco

    Messages:
    3,207
    Likes Received:
    155
    Exp:
    Private Chef
    Welcome to Cheftalk Afeera,

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

    Petals.
     
  3. afeera

    afeera

    Messages:
    3
    Likes Received:
    10
    Exp:
    Other
    I meant I don't eat non halal products.
     
  4. afeera

    afeera

    Messages:
    3
    Likes Received:
    10
    Exp:
    Other
    Sure