Decorating Whipped Cream Icing
1 1/2 to 2 cups
1 cup (1/2 pint) heavy whipping cream
2 tablespoons sifted confectioners (powdered) sugar
2 tablespoons piping gel
1/2 teaspoon clear vanilla extract
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.
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.
Store decorated cake in refrigerator until ready to serve.
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