sailortitan

February 7, 2011 at 4:14pm

What about using confectioner's sugar in place of the stabilizer? After all, most whipped cream recipes I've seen call for about 1/4 cup confectioner's sugar--exactly the same proportion as the stabilizer in this recipe. You could give it a try, I bet it would help, but not be quite as stiff as the stabilizer. ~ MaryJane
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