Ok, finally found a source for Emustab, the mystery stabilizer referred to me by the guy behind those "Anando Prachan" (sp) videos.

Mixed it into heavy whipping cream at various ratios but never did find the right consistency.

In a fit of frustration I typed "chantilly" into Google Maps, then clicked "near me", and sure enough a local cake supply store popped for what you see in the attached photo.

They were expensive, about $20 each (I bought 2). But you could probably get 4-8 chega-style paper plate pies out of each container, depending on your size preference.

I poured a couple/few cups right into our stand mixer and it whipped right up. Hand mixers work great, too. Perfect consistency and stick factor after a few minutes of mixing, no additives required.

I could probably figure out the emustab + whipping cream recipe if I wanted to, but with this being so easy right off the shelf, it'll probably be our go-to for pie play from here on.

Enjoy.

Very cool, I love the experimentation.

Would you be able to share some photos of the results? Definitely want to see how these pies turned out. They could be a fun addition to our videos.

If you have a paste based emulsifier you can just mix with a non diet soda and confectioners sugar make sure everything is super cold. 500ml soda 500g sugar and a spoon or 2 of emulsifier mix up as a white cream then add colour (powder paint works best)

Sure thing, I'll add some tomorrow.

And in case I made the Emustab seem not worth trying, let me add that it did just fine. With some more experimentation and food coloring I can see it becoming a worthy recipe for easy-made, edible pies that don't melt after sitting on the counter for 20 minutes.

But it just wasn't as straightforward as the premixed chantilly.

Anyway...pics tomorrow.

I was looking for this recipe but couldn't find it! Thank you, I'll try this over the weekend.

What emulsifier would you recommend? I know sosa has been recommended to me but as it's not that cheap, I would like to know which one to chose

Thank you for the experimentation good sir.

I use Sosa but this is hard to find in the US I think most paste based ones will work

Feel free to reach out loads of different options and different ways to switch it up

Also you can change ratios to make it thicker or runnier my person favourite is 240ml and 500g as this is a great smearable pie

Fortunately I don't live in US

Then Amazon has it so does EBay these are the best price if buying 1

Thanks for this! I'll have to experiment myself sometime.

Hmmm.... I was excited to try this "Chantilly" but it doesn't look like it's available at any store remotely close to me, and can't be ordered online either. So that's a bummer.

I might try experimenting with Sosa... In the past, I've done various "Chega" recipes with disappointing results, but maybe using the right emulsifier will help. (Someone sent a video a while back that suggested using coffee crystals, that turned out to be a huge bust!)

Happy to help if you have any questions, as you can see from my profile made a few different variations on the recipe

That's too bad the chantilly mix isn't around for everyone, I think I might have seen it at a local Mexican supermarket chain, too. Might be worth a look.

Meantime I'm holding off on hope for that Sprite/powdered sugar recipe, that would be so affordable, simple, and amazing if it worked out.

I've attached a picture of the Emustab paste stabilizer I mentioned. I bought it online from (I believe) a store based in Florida.

Happy experimenting. Will add pictures of the chantilly on Tuesday, got busy this weekend.

So 240 ml of soda and 500 g of powdered sugar plus a couple teaspoons of paste stabilizer gets you a decent smear?

Yes its much thicker.

When mixing in May look like it's not working but keep going and it will start to turn then just keep going till.it's nice and thick. If your machine has a whip setting use that

Your help here is massive, thank you!

Also one question is, there are many Sosa brand emulsifiers and I don't know what difference is between them, for example I found those and I don't know which to buy.

What would you recommend

First 2 are the same just different labels they are the ones you need. Have you found those in the USA?

Thanks, I found them on Allegro (similar to ebay but in Poland) but I have no idea if it's in USA

Best I could do for pics of the frozen chantilly mix. No action shots, sorry.

But did you give them both to your wife???