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How do you get whipped cream icing to stay stiff to spread on cake?

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.


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