Stabilized Whipped Cream
Stabilized Whipped Cream can be used for filling, frosting and decorating cakes (piping simple borders and rosettes.)
Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add gel and vanilla, then continue to whip stiff peaks. Do not over beat or you’ll end up with stabilized butter!
Stabilized Whipped Cream can be used for filling, frosting and decorating cakes (piping simple borders and rosettes.)
- 1 cup heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 2 tablespoons piping gel
- 1/2 teaspoon clear vanilla extract
Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add gel and vanilla, then continue to whip stiff peaks. Do not over beat or you’ll end up with stabilized butter!