Stabilized Whipped Cream Icing
1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners' sugar
1 1/2 - 2 cups of icing.
Combine whipping cream and sugar in large bowl. Beat with electric mixer until soft peaks form. Add piping gel and vanilla, then continue to whip until stiff peaks form. 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. Store decorated cupcakes in refrigerator until ready to serve. Do not allow either to stay at room temperature, as it becomes too soft for decorating.
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