So I read most of the reviews and some were very helpful. It's clear that majority get this right and assume everyone has the expertise. I've never had to whip cream so some of the terminologies were confusing. Firstly, the recipe calls for white sugar. Most people say confectioner's sugar when referring to ingredients for frosting. I assumed white sugar was granulated sugar and it worked perfectly.
I have to say though, there were one or two mentions about this and I wasn't sure who to go with when I read the reviews but I have to admit I only read the reviews after I thought it had gone wrong.
I did exactly as the recipe stated. I'm in the UK though so I used extra thick cream as could not find heavy cream. I also used a hand mixer as that's all I use. I'd made a cake with my mixer and washed up my whisks and glass mixing bowl with hot water as its winter. I don't know if this affected my whisking as it all became very runny, like single cream! I was convinced I would have to chuck it away and start again but I just kept it in the fridge overnight in a jug and then read all the reviews.
In the morning, I put my glass mixing bowl and whisks in the freezer for 30 mins as advised by some of the reviewers. I then whisked straight for about 5 mins and the consistency was brilliant even for piping!
I would advise to not give up, try this, it's a keeper. I used this on the creamy coconut cake on this website and everyone loved it! Thanks for sharing. Hope this helps x
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So I read most of the reviews and some were very helpful. It's clear that majority get this...