Leave a comment

How do I prevent the cream from curdling?

Cream is ideal for piping but care must be taken that the cream is whipped to just the right consistency i.e. when it stands in peaks. Do not overwhip the cream as otherwise it will become thick and buttery. This condition is called curdling.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: