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Old 10-12-2011, 11:13 AM   #1
lypeaches
 
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Default Baking help needed?

Hi everyone! So, here's the deal. I'm getting ready to bake a couple of banana cream pies. From scratch. No pudding boxes or Cool whip.

My question is about the whipped cream topping. Normally I would just whip it using the heavy cream, powdered sugar and vanilla, but I'd like the topping to be a little more firm / hold it's shape longer. I've been looking around, and I've found recipes that used clear gelatin, or mixed in cream cheese (yum!), but I was wondering if any one here has any experience in this?

Any tips welcomed!
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Old 10-12-2011, 11:51 AM   #2
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What about using tapioca starch or arrowroot powder?



http://healthrecipes.com/arrowroot.htm

Last edited by fat9276; 10-12-2011 at 11:54 AM.
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Old 10-12-2011, 11:59 AM   #3
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That might work...have you tried it?
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Old 10-12-2011, 12:12 PM   #4
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I've used gelatin and it does work. My whipped cream was firm and held in pretty shapes even in room temp.
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Old 10-12-2011, 12:36 PM   #5
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Ooh, thanks for the testimonial crayola!!
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Old 10-13-2011, 09:34 AM   #6
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Maybe just whip it a little longer? The longer it whips, the firmer it becomes. I've never had an issue of whipped cream not holding its shape. Just be careful or you'll end up with butter
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Old 10-13-2011, 10:53 AM   #7
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yeah...my concern is holding shape over time....I would love to be able to make these things a day or two ahead. In the past, "real" whipped cream will be fine for a few hours, but after spending the night in the fridge it will deflate some, and weep a bit. How do the bakeries / restaurants do it?
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Old 10-17-2011, 09:40 AM   #8
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Just reporting back....the gelatin worked beautifully...the pies held up like fresh for 3 days (maybe could go longer, but they were eaten!).

Next time I might try the arrowroot powder...just because I'm curious!
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