I'm a pastry chef at a restaurant and am looking for tricks that will make whipped cream stay fluffy all the way through dinner service. The cooks must be able to create a quenelle with the whipped cream, which I whip at the end of my shift (3 p.m.) and they use between 6 and 10 p.m. Someone suggested making a small amount of white chocolate ganache, then whipping that up with additional whippping cream. The ganache in that instance would act as the stabilizer. Any other tips? Gelatin?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)