Pastry 1 Whip Cream Stabilizer, 18 Ounce

What a product. I increased the per quart quantity to 2 teaspoons and it works incredible. For doing the outside of cake, you can do it right after to make it. It is easy to put on and very pliable. For doing your decorations, allow the cream to take its final result which is about 15-20 minutes for stability. I was testing its holding time and even after a week, refrigerated, it was still holding. You can probably leave it at room temperature (60-70 degrees) for a day or two with no damaging results

This stuff is awesome. I make a cold praline soufflé often and had whipped cream problems. After the soufflé is cooled, collapsed and put on a serving plate whipped cream is piped around the outside of the soufflé ending about an inch higher than the top. Raspberry sauce is put onto the top of the soufflé with the idea that the one inch wall will hold it in place, on top of that fresh raspberries. Then I would rush it to the table to serve quickly because in about ten minutes the sauce has started to weep through the whipped cream. After the initial weep the whipped cream would weaken more and collapse. I would beat the cream until it was a few beater strokes from butter (not really, but it was as stiff as it could get) and still the sauce would break through. I started to use gelatin added to the cream before I whipped it. It is touchy using gelatin because if you don’t do it exactly right there will be strings of gelatin I. The whipped cream (yuck). This stuff is great. Does not change the taste or consistency of the whipped cream but binds it together for better results.

This stabilizer worked beautifully. High quality product. And a great value for the price.

This was bot my usual brand of stabilizer however I had to make a layered cake with whipped cream frosting. I easily converted the measurements and the cream whipped nicely and held its shape. However, the flavor was off. Not sure if this is normal for this product of if because the product is close to expiring- it expires in March 2023. I added additional flavor to mask the chalky, bitter taste, but even that didnt help much. I have used several brands over the years but have never used a stabilizer that tasted this horrible. It almost tasted similar to an unsweetened meringue powder. It did not have the gloss of an albumen product. I'll be returning this.

Never make whipped cream without this! You can make the cream early in the day, and it's still as stiff as if you just did it. I made a cake that called for freezing the cake iced with whip cream. The cream withstood the freezing and being to refrigerator temp, perfectly. Perfect to add to pastry cream for cream puffs..... the filling keep stiff enough that they last for a few days. Without the stabilizer the filling would turn runny much faster, even if you use confectionary sugar. A must have item if you do any baking.

Purchased this product because I ran out of and could not find the product that I prefer. Put the package in the cabinet until I was ready to use it, which was 4 months after I purchased it. Two things: 1) I found that the product I purchased 12/16 had a "best by" date of 4/17...a very short window! 2) The ingredients to stablize the whipped cream leave a heavy, pasty taste, even though the amount used per cup of WC is minimal. My guests did not like the taste and inquired "what's in this whipped cream?" Other than a little sugar, this product was it. I do not recommend this product at all.

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Works excellent