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Why did unflavored gelatin cause your whipped cream to collapse?
Wiki User
∙ 11y ago
Before it sets, Gelatin is a liquid. Whipped cream gets its structure from the air you whip into it which is kept in place by the structure of the proteins in the cream. If you add a watery substance, the the bubbles will fill with liquid rather than air which takes up less volume and cause your cream to collapse.
Wiki User
∙ 11y ago
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