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replies
mendhigurl
Posted 30 Jun 2006 , 2:31pm
post #2 of 3
I think that's probably best. I read somewhere that it's ideal to whip the cream to soft peaks, and add the color, before you add the sugar and whip to stiff peaks. Hope this helps.
MelissaLynn
Posted 30 Jun 2006 , 8:50pm
post #3 of 3
I recently did my first whipped frosting cake. I had to make a red frosting (which took 2 jars of no taste red to get it red enough!). When I made mine, I added the coloring as soon as I added the sugar then added more when I added the piping gel and vanilla to get a deeper red. I made mine from real whippping cream, not the cool whip stuff so I don't know if that makes a difference when making your whipped icing. Hope this helps. 
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