Sometimes buttercream just doesn’t do the trick.
I must not be feeling well if those words actually just came out of my mouth…well my fingers.
What I mean is, sometimes buttercream is too thick or heavy, or sweet, for the type of dessert you are making. Sometimes good ole fashioned whipped cream is perfect for your project. BUT, if you’ve ever tried to decorate with plain whipped cream, you’ll know that it doesn’t last for long in it original glory and it realitivly quickly turns to a runny mess.
Having tried to figure out how to prevent this problem for a while now, I did some research and figured out three different ways that you can use to stabilize whipped cream: cornstarch, gelatin and my go to, icing sugar.
