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!
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!
