Wayne Boatwright wrote:


>
> Yes, that's one way, however, it doesn't meet my requirements. When I bake
> a cream pie, I generally whip a half-pint or so of the heaviest cream I can
> find. I freeze the bowl and beaters and even the sugar. Then I beat it
> almost to the point of turninng it to butter. IF the pie lasts until even
> the third day, the whipped cream on top is still firm and never separates
> out.
>

Hey Wayne, sounds like you have it under control but let
me toss this one out... another good way to stabilize whipped
cream is use a product called cobasan. I use it when I might be
serving in a warm environment, which will break down whipped
cream every time. It holds up amazingly well and it doesn't
mess up the texture or flavor.

--
Mort