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Stabilized Whipped Cream Recipes

If your whipping cream is high in butterfat (40 %) or ultrapasteurized, then you do not need to stabilize it. Gelatin gives it a firm, mouse-like texture, which I like, and it does not weep (bleed water after awhile). You can frost your cake a day ahead, but it must be refrigerated. 

Stabilized whipped cream recipes moved to http://www.baking911.com/asksarahbb/index.php?showforum=186

STABILIZED WHIPPED CREAM ICING  Recipe moved to http://www.baking911.com/asksarahbb/index.php?showtopic=5249

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