![]() It’s a common thickener that creates a stable protein meshwork inside liquids. This is frosting #1 in the list above and is stabilized using just a cold bowl and whisk. The first frosting I’m testing is regular whipped cream frosting with no additional ingredients other than a bit of sugar and flavor. STIFF WHIPPED CREAM RECIPE HOW TO How to make whipped cream (no added stabilizers) OK! Onto the experiments, and first up is our control. Did any of them leak water out during that time?
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