Nice baking basics video. It's simple but important to know how to make good whipped cream for cakes. Thin runny whipped cream will melt right away. Thanks for sharing!
Wow, Michelle, you are right: we don't need another product to stabilize the whipped cream. I have never used powdered sugar when making whipped cream, but with the cornstarch, I can certainly see it helping to hold everything together. When you read the ingredients, it's incredible how simple a lot of things are...and how much of a markup there is in terms of price, hahaha Thanks for sharing!
Here in the Netherlands, the powdered sugar only lists sugar and an anti-caking ingredient. Do you if the anti-caking ingredient is a thickener? If it doesn't have a thickener in it, do you have an idea of how much cornstarch or tapioca powder mixed into the sugar might work?
It should be available in all grocery stores. It's called Schlagsahne (whipping cream). It's sold near the yogurt. Seriously, Rewe, Edeka, Aldi, Lidl, Norma, Pennymarkt, Metro, Netto, etc. Basically everywhere. If you can't find it, ask an employee where the Schlagsahne is.
@@AmericanBaker thank you for quick response I used it before schlagsahne but the texture was not good as what is use to used in india it was so Loose to make design even I used that stabilizer too but no luck
@@sakshimishra8308 I don't know what to tell you. Products can vary in different countries. The only tip I can give you is to cool the cream before beating it. Like take it directly out of the fridge into a cold bowl. That can help.
Love your 'Baking Basics' series. Thanks for sharing ❤️
Thank you for watching 😊
🖐️🖐️🖐️🖐️🥰🥰🥰👍
Love your cakes tutorials. Thank you for sharing your delicious cake.
Thank you so much! 🥰
Nice baking basics video. It's simple but important to know how to make good whipped cream for cakes. Thin runny whipped cream will melt right away. Thanks for sharing!
So true! Thank you for watching! 😊
Thanks for sharing
Thank you for watching 😊
Michelle thank you for the baking basic really good 😊😊
Hope it comes in handy someday. 😊
Thank you for sharing dear friend 👍😊
Thank you for watching 🥰
Wow, Michelle, you are right: we don't need another product to stabilize the whipped cream. I have never used powdered sugar when making whipped cream, but with the cornstarch, I can certainly see it helping to hold everything together. When you read the ingredients, it's incredible how simple a lot of things are...and how much of a markup there is in terms of price, hahaha
Thanks for sharing!
So true! 😁
Here in the Netherlands, the powdered sugar only lists sugar and an anti-caking ingredient. Do you if the anti-caking ingredient is a thickener? If it doesn't have a thickener in it, do you have an idea of how much cornstarch or tapioca powder mixed into the sugar might work?
I've never personally made powdered sugar from scratch myself, but I found this link. www.biggerbolderbaking.com/how-to-make-powdered-sugar/
Can you plese tell me where I can find this cream in Germany like in edeka, rewe Or any other stores??
It should be available in all grocery stores. It's called Schlagsahne (whipping cream). It's sold near the yogurt. Seriously, Rewe, Edeka, Aldi, Lidl, Norma, Pennymarkt, Metro, Netto, etc. Basically everywhere. If you can't find it, ask an employee where the Schlagsahne is.
@@AmericanBaker thank you for quick response I used it before schlagsahne but the texture was not good as what is use to used in india it was so Loose to make design even I used that stabilizer too but no luck
@@sakshimishra8308 I don't know what to tell you. Products can vary in different countries. The only tip I can give you is to cool the cream before beating it. Like take it directly out of the fridge into a cold bowl. That can help.
@@AmericanBaker thank you so much❤