Stabilized Whipped Cream Icing-*
- 1/2 pint (1 cup) heavy whipping cream
- 2 tablespoons confectioners' sugar
- Easy-Add Piping Gel Add to shopping list Piping Gel
- Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
Icing serves 1 1/2 - 2 cups.
Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip stiff peaks. Do not overbeat.
As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix.
Thaw frozen whipped topping in refrigerator before coloring or using for decorating.
Use packaged topping mix immediately after preparing. Do not allow either to stay at room temperature, as it becomes too soft for decorating.
Store decorated cake in refrigerator until ready to serve.