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Decorating Whipped Cream Icing

Yield

1 1/2 to 2 cups

Ingredients

1 cup (1/2 pint) heavy whipping cream
2 tablespoons sifted confectioners’ (powdered) sugar
2 tablespoons piping gel
1/2 teaspoon clear vanilla extract

Directions

Combine whipping cream and sugar in mixing bowl. Whip to soft peaks. Add piping gel and vanilla, then continue to whip until you have stiff peaks. Do not overbeat.

Additional Information

Use immediately.

You can use frozen non-dairy whipped topping or packaged topping mix for icing your cake. Thaw frozen whipped topping in refrigerator before coloring. Use packaged topping mix immediately after preparing. Do not allow either to stay at room temperature, as it becomes too soft to use.

Storage

Store decorated cake in refrigerator until ready to serve.

Click here for a full listing of icing recipes on this site.

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