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Posted by Barbara R. TX on August 16, 2007 at 16:44:32:

I've been trying to find a cream that I can add to fruit for fillings. Last time I asked it was suggested that I try the Cake Bible mousseline. I did try that as well as IMBC and they are not creamy enough. Am I the only one who wants to make filling this way??? I'm going crazy over this....real whipped cream waters down and has to be refrigerated, even superstabilized whipped cream from the Cake Bible doesn't hold up....am I nuts????

Follow Ups:

• Re: trying again - Carolyn (MO) 17:27:48 08/16/07 (6)
  • Re: trying again - Donnatx 20:07:35 08/16/07 (5)
    • Re: trying again - AmyIL 10:04:35 08/17/07 (0)
    • Re: trying again - Carolyn (MO) 20:29:00 08/16/07 (3)
      • Re: trying again - Barbara R. TX 14:38:05 08/19/07 (2)
        • Re: trying again - AmyIL 09:11:36 08/20/07 (1)
          • Re: trying again - Barbara R (TX) 15:28:10 08/20/07 (0)

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: I've been trying to find a cream that I can add to fruit for fillings.  Last time I asked it was suggested that I try the Cake Bible mousseline. I did try that as well as IMBC and they are not creamy enough.  Am I the only one who wants to make filling this way???  I'm going crazy over this....real whipped cream waters down and has to be refrigerated,  even superstabilized whipped cream from the Cake Bible doesn't hold up....am I nuts????


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