How to make THICK cream?
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Ever since I've gotten interested in desert making a couple years ago, I've always wanted to know how to make thick cream. When I say 'thick' I mean the consistency of cheesecake. Cream that when you pull the cake out of the fridge and leave it, doesn't fucking melt all over the damn cake, and is firm to the touch almost. I've heard of using such things as gelatin, but also that this only prolongs the amount of time until the cream melts into foam.
I see videos using 'chantilly cream' : http://www.youtube.com/watch?v=UCrY0hLeWyU
...but when I look for recipes, it is just plain old whipped cream.
How do I make cream as thick as 'fake' cream on cakes you buy in stores?
I'm sorry if this topic has been discussed before.