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Jul 12, 2014 08:11 PM

stability of manufacturing heavy cream

Is "manufacturing heavy cream" more stable than regular heavy cream when whipped into whipped cream? i want to use it as frosting for a cake. thanks!

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    • EM23
    • + 1 CHOW user

    I recommend you re-post your question on the "General Topics" or "Home Cooking" Board. This board does not receive much traffic.

    Based on this article, it appears that manufacturing heavy cream would work better for a frosting: