Can someone give me a great recipe for a stabilized whipped icing for an outside graduation cake.

Hi, when i use whip I beat it until its nice and stiff about 7-8 mins and then I add 4tbsp of conf. sugar. Hope that helps you out

oh, sorry that would be with a 5ooml container of whip

For every cup of cream used you can use 1/2 to 3/4 tsp of gelatin in 4 tsp of cold water. Bloom the gelatin. Beat your whipped cream with sugar and flavoring till you see traces of the beater in the cream(before soft peaks). Heat your gelatin till it's hot over and swirl(if it's not hot and just warm it will hit the cold cream and solidify). Turn mix to high an add a small amount so it is to the sides of beaters, adding more each time. Beat till it is the consistency that you need . Use immediately. Hope this helps.

I just used stabilized whipped cream for a graduation cake last weekend. Don't make the mistake I did of putting colored fondant accents directly on the cake. My cake was white and I put green stars directly around the sides of the cake and they started sweating and running color down the sides of the cake. Thank goodness it was for family and we laughed it off and pretended they were shooting stars. But it was a good lesson.

Good Luck,
Jackie