@missykent41: Let's make a Stabilized Whipped Cream that wont droop or wilt as soon as you get finished piping it! This one will stay looking freshly piped for hours at room temperature and for days in the refrigerator!!#whippedcream #stabilizedwhippedcream #frosting #cake #baking

andy.hess.395 :

I make my own whipped cream and it is very stable. I use a hand mixer with the whisk attachment. Just the cream, sugar and vanilla. I whip it until it is stiff stiff. it lasts for about 4 days in the fridge and about 4-6 hours out

S.Mostert🇿🇦 :

your floor is moving... it is very distracting...I have motion sickness 🥰

Daniel Herrera :

You can also use instant pudding to stabilize

Missbakesalot :

jess :

if i wanted to add marscapone at what point would I add it?

Tracie :

I'd love to see the twinkie cupcake recipe.

eesti_proud :

I have whipped cream into butter

Hello there :

Nanya businessssss :

If I add some milk chocolate ganache and add it to the whip cream and then add some gelatin would it size up and become lumpy. I'd like to make a stable chocolate mousse for a chocolate cake

Mia :

Powdered Milk does the same thing. 1 tablespoon per 1 cup of hwc.

anasswezerland :

grate.. can i make this cream for cupcake roses? 🌹

LYN :

nice🤩🔥🤩

anastasiachisali1 :

2 tbs + 2 tsp=3tbs 😁

preet.@389 :

Which cream you used ?

Lidia :

Thank you👌❤️

donnaivey848 :

Thank you

radfordkathy :

Yum

magdamybrugh :

wow awesome 👌

Majmin Yusoff :

Tq for dharing

Dr. Pendleton :

Do you have a recipe for a mascarpone frosting? I need to make enough for a four tier wedding cake.

Dora :

👍

haseena :

Thank you

diananavarro713 :

can you do this with a Cream Cheese frosting?

terryforeveryoung :

That’s so cool. I don’t even thinking about just using Jell-O and you can change it to the colors and the flavors too. May have to add a little bit of food dye, but all those different ideas popped in my head.

howie.g12 :

Thanks