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May 1st, 2006, 12:12 PM #1----
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: )
May 1st, 2006, 04:08 PM #2----
Originally Posted by korisn~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Treat others as you would like others to treat you
May 3rd, 2006, 01:49 AM #3----
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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