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Prep 10 mins
Cook 0 mins
A great icing recipe that will not just collapse and go runny on you!
Make and share this Stabilized Whipped Cream Icing recipe from Food.com.
- 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.
I have used a recipe similar to this so many times and LOVE it. I have used it to decorate cakes, pipe decorative borders around pies, and added cocoa to it to make a chocolate mousse to either ice cakes or use as a filling between layers. The only difference is that I think my recipe calls for 3 tbsp powdered sugar. Every time I use it, people comment on how light it is. It is an excellent substitution for the traditional, overly sweet buttercream. Thanks for posting! Oh, and I always double the recipe as 1 has never been enough.