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  • Results 1 to 3 of 3
    1. #1
      Member
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      Join Date
      Oct 3, 2005
      Location
      Toronto
      Posts
      198
      i'm wanting to make "chocolate" whipped cream. i'm gonna buy a carton of whipping cream and add powdered sugar and some melted nutella. but i'm worried that after whipping it all up the whipped cream might deflate or become runny.... what can i add to keep it firm, keep its shape?

      (i'm wanting to use this is as topping for a chocolate cake - i can't stand the betty crocker chocolate icing in the tub! :yukh: )

    2. #2
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      Join Date
      Mar 4, 2006
      Location
      CPH
      Posts
      221
      Quote Originally Posted by korisn
      i'm wanting to make "chocolate" whipped cream. i'm gonna buy a carton of whipping cream and add powdered sugar and some melted nutella. but i'm worried that after whipping it all up the whipped cream might deflate or become runny.... what can i add to keep it firm, keep its shape?

      (i'm wanting to use this is as topping for a chocolate cake - i can't stand the betty crocker chocolate icing in the tub! :yukh: )
      Use eggwhite.
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      Treat others as you would like others to treat you
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    3. #3
      Member
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      Join Date
      Feb 26, 2006
      Posts
      312
      i use powder whip cream of kraft and beat it with milk it always turn so fluffy, and before beating the cream put the beetter in fridge or freezer for few min inshallah it will keeps it shape .

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