thickening cream

by Joann Augugliaro   Last Updated August 12, 2019 14:17 PM - source

I use corn starch & 1/2 and 1/2 to make my cannoli cream. I use a double boiler. My recipe calls for a lot of stirring up to an hour in order to get the thickness I need to stuff cannoli shells. My question is that the mixture never comes to a boil, so what am I doing wrong? & is it necessary to stir for so long? I look forward to your answer. thank you Joann

Tags : baking


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