Whipped Cream Icing

Baking By laceycakes Updated 13 Mar 2010 , 11:40pm by laceycakes

laceycakes Posted 12 Mar 2010 , 4:51pm
post #1 of 4

I apologize if anyone else has recently asked this, I have been out of the cakecentral loop for a bit. I need the advice of everyone. I have learned that to stablize whipping cream topping you add piping gel to it. My problem is the ratio. How much piping gel to how much whipped cream topping? Any advice would be greatly appreciated. Or if anyone has a recipe for whipping cream icing.. that would be fantastic, as well. TYIA

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3 replies
prterrell Posted 12 Mar 2010 , 7:01pm
post #2 of 4

I don't know how much piping gel to use because I don't make mine that way. I use Dr. Oetker's Whip It. Easiest way to stabilize whipped cream ever! Just add 1 packet for every 1 cup of heavy cream and then whip.

Jemoiselle Posted 12 Mar 2010 , 9:56pm
post #3 of 4

Stabilized Whipped Cream Icing (Wilton)

1/2 pint (1 cup) heavy whipping cream
2 Tbsp. confectioner's sugar
2 Tbsp.Piping Gel
1/2 tsp. vanilla

Combine cream and sugar and beat until soft peaks form. Add gel and vanilla, and continue to whip until stiff peaks form. DO not overbeat!


laceycakes Posted 13 Mar 2010 , 11:40pm
post #4 of 4

Thank you. This will definitely help!!

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