Hey everyone,
I’m from the UK and have recently started my own catering company. I do funeral catering and within that I include mini banoffee tartlets with cream and strawberry tartlets with cream. For the life of me I cannot get my cream right, it collapses, I’ve added sugar and vanilla which made the colour go off. What do I put in it? Like the shop bought cake and cream cakes what do they use? Really appreciate any advice 😊
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