IngredientsDairy & fat
Sahnesteifwhipped cream stabiliser
A powder stirred in while the cream is whipped. It binds the water so the cream does not slump and does not leave a puddle.
In Germany it comes in a sachet and is mostly convenience. In Nayarit it decides whether the cake survives the afternoon.
In Mexikoin Mexico
There is no equivalent product. Nothing on the shelf to ask for by name.
The parts are everywhere though: fécula de maíz and grenetina are in every supermarket.
Ersatzwhat to use
Per 200 ml of cream, mix one teaspoon of fécula de maíz with one teaspoon of icing sugar and sprinkle it in while whipping.
The other route is dissolved grenetina, folded in while still liquid but no longer hot. Either one holds the cream up.
Vorsichtcareful
At thirty degrees unsupported cream collapses within the hour. On a dessert table it happens faster than you expect.
Chill the cream, the bowl and the whisk first. Warm cream never reaches a firm peak at all.