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  • Results 1 to 3 of 3
    1. #1
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      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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      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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    3. #3
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      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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