Leatha - from Ballwin, MO
We recommend stabilizing the cream with Piping Gel. To 1 cup heavy whipping cream and 2 tablespoons confectioner's sugar which has been beaten until soft peaks form, add 2 tablespoons Piping Gel and beat until stiff peaks form. Do not overbeat. Keep the icing and the cake iced with this icing refrigerated until ready to serve.