I mainly work with buttercream icing but, my family loves whipped cream icing! I make cupcakes and would love to know of a good stabilized whipped cream icing that will hold it's shape and not just melt, lol I tried one with knox gelatin and it didn't form correctly and had tiny particles/clumps in it. If anyone has a good tried and true recipe, I would love to try it out! Thanks :)
I always make whipped cream with Oetker Whip It stabilizer (I can find it now in the grocery store, or it can be ordered through Amazon as well as others, I'm sure). It holds well at room temp, though I've never tried it in outdoor summer temps! Any leftover whipped cream holds its volume well in the refrigerator. Hope this helps--good luck!
Thank you so much! No idea why it didn't show you had replied, lol..sorry about that!