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7c6bb5af-cc2f-4f9d-b4a2-88019a4608eb--61wadxourml.ux250_
Melissa Clark

Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.

added over 3 years ago

You know what works great for a more stable whipped cream? Adding either a little mascarpone or creme fraiche. They act as stablizers. Also buy the highest fat cream you can find, the more fat, the more stable.

8f7c3cf2-ee11-4057-a3da-035008936e64--rachel_and_martha
added over 3 years ago

Thank you... great idea...!