Stabilized Whipped Cream Icing Recipe
Adding fruits atop your cupcake? Rest them on a pillow of Stabilized Whipped Cream Icing. Its creamy, delicate sweetness is the perfect flavor match.
Makes: 2 1/2 cups
Stabilized Whipped Cream Icing is rated out of 5 by 25.
Rated 5 out of 5 by BerryGoodCakes from Great THIS IS FOR: Bchadek It says to use 1/2 teaspoon of Vanilla. The 2oz is the Wilton bottle & size it comes in. If you click on the 2oz Vanilla, It will take you to the Wilton website to purchase the 2oz bottle. The recipe calls for 1/2 teaspoon. Hope this helps
Date published: 2016-10-26
Rated 1 out of 5 by Bchadek from Fix this recipe! Too much vanilla The instructions say 2 oz. of vanilla, which is way too much. This has got to be a mistake. Please revise.
Date published: 2016-09-29
Rated 4 out of 5 by butterfly2430734bake from This recipe is so delicious it taste just like cool whip. The only thing that i did different was i used unflavored gelatin instead of piping gel. very yummy but cake has to be refrigerated, it can be left out for sometime but soon or a later it has to be placed back in fridge.
Date published: 2013-03-11
Rated 5 out of 5 by sweetiecakes from I was skeptical but had to give it a try. I was pleasantly surprised. I did add an additional tablespoon of confectioners sugar and the family went wild. Did a little test, as far as it holding up out of the refrigerator. After a hour and half the Icing was still holding up strong. Thank you for sharing this awesome recipe.
Date published: 2012-01-13
Rated 4 out of 5 by seanden6 from tried this instead of buttercream on cupcakes - i have a b-day order with a customer who dosen't care for sweetness in buttercream. Turned out really good i thought it was a little undersweet so next time i'll add a bit more sugar. It held up great as well! Got rave reivews from my guinea pigs!!
Date published: 2011-08-21