whipped-cream-icing-ii

Whipped Cream Icing II

3 Reviews Add a Pic
Toni Wiggins
Recipe by  Toni Wiggins

“Piping gel can be purchased from a cake decorating supply company.”

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Ingredients

Adjust Servings

Original recipe yields 1.5 to 2 cups

Directions

  1. In a large bowl, whip cream and sugar with a wire whisk until soft peaks form.
  2. Add piping gel and continue to beat until stiff. Be careful not to over mix.

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Reviews (3)

Rate This Recipe
julie vitale
31

julie vitale

o.k. What was the vanilla for? Anyway I suggest mixing 1 Quart heavy whipping cream and 2/3 cup of granulated sugar. After mixing sugar and cream place it in a stand mixer and whip until peaks form. I frosted an 8 inch cake with plenty left over so you will easily be able to frost a larger cake. Everyone loved it!

TFIXIN2
27

TFIXIN2

tHIS RECIPE MADE VERY LITTLE AND DID NOT SMOOTH ONTO THW CAKE EASILY!

Sandy Diego
7

Sandy Diego

changes i made: 2T more sugar, less vanilla, one more T of piping gel. (sweetness, consistency/hold). it was amazing, the piping gel obviously makes no miracles, but it does its job. it sabilized my frosting enough so i could have it out of the fridge without worries, held very well. adding refrigeration helps it stay even more.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 96 cal
  • 5%
  • Fat
  • 8.8 g
  • 14%
  • Carbs
  • 3.7 g
  • 1%
  • Protein
  • 0.5 g
  • < 1%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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