Stabilized Whipped Cream Icing
"A great icing recipe that will not just collapse and go runny on you!"
- Ready In:
- 10mins
- Ingredients:
- 4
- Yields:
-
2 cups
ingredients
- 1 cup heavy whipping cream (1/2 pint)
- 2 tablespoons confectioners' sugar
- 2 tablespoons cake decorating gel
- 1⁄2 teaspoon wilton clear vanilla
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
I am newly married, and adjusting to the wifey way. I am just starting my own kitchen, and slowly purchasing wonderful utensils and appliances so I can add to my cooking knowledge. My DH is a willing participant to my cooking, and will eat anything I place in front of him, even if I mess it up.
In our house, we have a weird mix of food cultures. My DH is a southern boy, born and bred in Virginia State, while I am a good ol canadian girl raised in toronto. It has allowed us to bring together both values, tradition and food cultures to make a great mix!
