http://smittenkitchen.com/tips/how-to-stabilize-whipped-cream/ Mon, 06 Feb 2012 05:51:52 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://smittenkitchen.com/tips/how-to-stabilize-whipped-cream/#comment-7105 Click here for more info Wed, 16 Nov 2011 01:46:30 +0000 http://smittenkitchen.com/tips/?p=49#comment-7105 6. Pretty nice post. I just stumbled upon your blog and wanted to say that I have truly enjoyed browsing your blog posts. In any case I’ll be subscribing to your rss feed and I hope you write again very soon! 6. Pretty nice post. I just stumbled upon your blog and wanted to say that I have truly enjoyed browsing your blog posts. In any case I’ll be subscribing to your rss feed and I hope you write again very soon!

]]> http://smittenkitchen.com/tips/how-to-stabilize-whipped-cream/#comment-3272 konto internetowe Fri, 04 Nov 2011 04:31:07 +0000 http://smittenkitchen.com/tips/?p=49#comment-3272 Very informative post, love the way in which you write and I think that the data helps in a way. I do not normally say this, but I believe it is a great job done. If you happen to wish to exchange links, I would be more than happy to provide a hyperlink back to your site. Hope to hear from you soon. Cheers Very informative post, love the way in which you write and I think that the data helps in a way. I do not normally say this, but I believe it is a great job done. If you happen to wish to exchange links, I would be more than happy to provide a hyperlink back to your site. Hope to hear from you soon. Cheers

]]> http://smittenkitchen.com/tips/how-to-stabilize-whipped-cream/#comment-1313 Katharine Sun, 20 Feb 2011 02:10:28 +0000 http://smittenkitchen.com/tips/?p=49#comment-1313 How would the consistency change if a small amount (about 1/4 c.) of sour cream was added? Also, could this be used to pipe borders with a pastry bag, or should I make a mini-batch of buttercream for that? How would the consistency change if a small amount (about 1/4 c.) of sour cream was added? Also, could this be used to pipe borders with a pastry bag, or should I make a mini-batch of buttercream for that?

]]> http://smittenkitchen.com/tips/how-to-stabilize-whipped-cream/#comment-125 C. Sun, 14 Mar 2010 16:37:54 +0000 http://smittenkitchen.com/tips/?p=49#comment-125 im from germany and we have a thing called "sahne steif". they come in small packages which are enough for one cup of heavy cream. i made you chocolate pudding pie and used it for the whipped cream. it stayed thick for 3 days. it works miracles. maybe you should see if u can find it online, or email me and i can send you some! im from germany and we have a thing called “sahne steif”. they come in small packages which are enough for one cup of heavy cream. i made you chocolate pudding pie and used it for the whipped cream. it stayed thick for 3 days. it works miracles. maybe you should see if u can find it online, or email me and i can send you some!

]]> http://smittenkitchen.com/tips/how-to-stabilize-whipped-cream/#comment-60 Michael Johnson Tue, 05 Jan 2010 10:18:00 +0000 http://smittenkitchen.com/tips/?p=49#comment-60 Am I right to assume that this is the amount you would use when starting with one cup of cream? Am I right to assume that this is the amount you would use when starting with one cup of cream?

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