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
Skill Level: None

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Step 1

In large chilled bowl, combine cream and sugar. Beat with electric Mixer until soft peaks form. Add piping gel and vanilla; continue to whip until stiff peaks form. Do not overbeat.

Note: Place the Dessert Decorator Ultra stainless steel cylinder in the freezer before use. Whipped cream stays cold longer and produces more distinct decorations. You may also make stabilized whipped cream using a whipped cream stabilizer product available in the baking section of most grocery stores. Follow package directions.

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2 tablespoons Clear Piping Gel


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How to Make Stabilized Whipped Cream Icing
Watch: How to Make Stabilized Whipped Cream Icing

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Stabilized Whipped Cream Icing is rated 4.3 out of 5 by 26.
Rated 4 out of 5 by from Shopping List The vanilla amount is a non-issue if you read the amount properly... however; I'm not sure why they have it as needing 2 tubs of piping gel...
Date published: 2017-11-08
Rated 5 out of 5 by 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 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
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