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How much liquid flavour can I add to stabilize whipped cream?
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I want to make orange flavoured whipped cream for layered chiffon cake. The cream will be stabilized with milk powder. How much fresh orange juice can I add to the cream? Should I use double cream (45% fat) instead of thickened cream (35% fat)?
I’ve seen recipe uses 1/2 cup of puree for 1.5 cups of cream but I assume it’s much less for liquid?
TIA!
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