Frosting cream of cake has deflated a
I whipped a fresh cream for the frosting of cake. It was my first time. I got the soft peaks but when I refrigerated, it deflated and now it has become kind of ice cream texture. It is not firm. Where did I went wrong? Pls guide.
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3 Comments
Others, that hold up stiffer and longer, often have an extra ingredient (meringue powder, cream cheese, etc) to help it last.
So, maybe you did everything as directed, but need a better recipe.
https://www.allrecipes.com/recipe/140837/sturdy-whipped-cream-frosting/
https://www.majhofftakesawife.com/sturdy-whipped-cream-frosting/
http://momintelligence.com/2012/06/stabilized-whipped-cream/