This luscious stabilized whipped cream frosting is creamy, lightly sweet and sure to become a favorite frosting recipe. Since this whipped cream frosting is stabilized, it holds its shape making it perfect for piping onto cakes, cupcakes and other desserts.
In large chilled bowl, combine heavy cream and sugar. Beat with electric mixer with whisk attachment on high speed until soft peaks form.
Add piping gel and vanilla; continue to whip until stiff peaks form. Do not overbeat.
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Notes
Use chilled tools and ingredients: Chilled tools and ingredients build the thickness of stabilized whipped cream, making for easier decorating. Whipped cream stays cold longer and produces more distinct decorations.
Piping with the Dessert Decorator Ultra: If piping with the Dessert Decorator Ultra, place the stainless steel cylinder in the freezer before use.
Avoid overwhipping: overwhipping will dry out the recipe and separate the cream, turning it into butter.
How to color: Whipped cream doesn't color very well as it doesn’t have the same fat content as buttercream. When adding color to whipped cream, we recommend adding it at the beginning (while the cream is liquid). Expect the color to be a softer after it is whipped.
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