Help with Whipped Cream Frosting

i just used double cream whipped and it sits nicely on a cake but needs to be kept in the fridge, i will post a photo of a 12" cake i did last week,x

Oh perfect thank you!!

Easy….just buy the cartons of frostin pride from smart and final. It is really yummy and super easy. It comes in a carton and all you do is whip it up. It is non-perishable so it doesnt have to be refigerated. It also makes a great mousse….you mix some along with jello pudding mixes and some mild and it is super tasty.

Oh nice!! I think I will try that too :o)

I’ve stabilize whipped cream with “Whip It”. Got it at a cake supply store. Used it last week and it held up really well.

Frostin’ Pride is good too especially for the mousse fillings. I mix it with my lemon curd and fruit gel fillings.

Hmm I have to try that.. Hey isn’t that Whip It what Demi Moore was hooked on idk why that made me laugh not nice but cracked me up alil lol

Does anyone know where I can find frostin pride or pastry pride in or near savannah, ga? Thanks!

I am not sure Tammy… Im out in California..

This is how I stabilize my whip cream, I passed it down to family members now I pass it too you.

1 teaspoon unflavored gelatin
1 Tablespoon cold water
1 cup cold heavy or whipping cream
3 Tablespoons sugar
1 teaspoon vanilla

Instructions how to make:

In the bowl of a mixer, beat the cream until it gets thick and starts to form peaks. Gradually make your way to high speed otherwise you will be wearing it. And so will your counters, ceiling, floors, you get the idea.
Gradually add in your sugar. I used confectioners sugar here, but usually I am too lazy and use plain old granulated sugar.
Add in your stabilizing agent of choice. (If you are using Whip-it though, that goes in first.)
Flavor it however you want. I am loving vanilla bean paste right now so I am using it in everything.