Hi, I see that your preferred recipe for stabilized whipped cream asks the cook to add SureJell in an amount equal to 15% of the weight of the confectioner's sugar being added. But...what if you're not planning to add sugar? What if you're planning to add just a ton of sugar, because you are evil and are hoping to put all your guests into a diabetic coma? Shouldn't the amount of SureJell be balanced against the amount of liquid --ie, heavy cream -- being stabilized, rather than the sugar?

• Reply