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Stabilized Cannoli Cream

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Anonymous
Stabilized Cannoli Cream 2017-06-18 09:12:57 Post No. 9064058
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Stabilized Cannoli Cream Anonymous 2017-06-18 09:12:57 Post No. 9064058 [Report]
I've gotten on a Cannoli Cream kick lately. After experimentation I prefer mine when I fold whipped cream into the drained ricotta, lightens up the texture. Thing is the whipped cream separates over night and kinda turns the finished product gross. I do plan to use it on a layer cake as filling/frosting. What I'm thinking about doing is using gelatin to stabilize the whipped cream before folding it in, is that the right way to keep the Cannoli Cream together?
>>
Anonymous 2017-06-18 09:18:05 Post No.9064071
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Anonymous 2017-06-18 09:18:05 Post No.9064071 [Report]
Agar works better than gelatin for stabilizing whipped cream.
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