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
Stabilized Whipped Cream Icing is rated out of 5 by 27.
Rated 5 out of 5 by Dixie from Best stabilized recipe! I've tried so many various types to stabilize the whip cream, all have melted or had a difficult time to get it to set. This was amazing so light in texture and taste, just the way we like it! The whole reason you want to ice with whip cream right? It held the colors great and the place where all other recipes failed.... this even withstood the desert heat! :o it's over 105 degrees outside it's hot inside not only did this whip up but it held up in the heat. Had to travel to the party it stayed out of the fridge in very warm conditions and made it back over to my house still holding up. Sure after 5hrs and being in direct sunlight it did start to look like it was melting but it still held its ground and it's flavor wonderfully. I'll definitely be using this again!
Date published: 2018-07-04
Rated 4 out of 5 by Bitz 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 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