Carolyn

June 11, 2023 at 2:40pm

Canadian baking guru Anna Olson suggests adding powdered milk (non-fat) to stabilize whipped cream - add 1-2 tbsp per cup of cream - add it to the cream before it’s whipped. I find the whipped cream keeps well for up to 2 days using this method.

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.