Dr Oetker Whip It -- just for whipped cream?
Does Dr Oetker's Whip It only work with whipped cream and dishes that incorporate whipped cream?
Would it work to help hold up a cream cheese/butter/sugar/fruit pulp frosting that contains no whipped cream?
I've used it successfully for this, but I don't know whether the Whip It actually made a difference, since I haven't made the same frosting without it.
I love Dr. Oetker's Whip It but I have been wondering the same thing: can I use it to stabilize cream cheese icing? I know it definitely makes a difference with my basic Chantilly cream, but I'm not sure either about recipes with no cream in them. I'll probably try it this weekend though for a orange lavender cream cheese frosting so I'll report back.