Stabilized Whipped Cream Icing

½ pint (1cup) heavy whipping cream

2 tablespoons confectioners’ sugar

2 tablespoons piping Gel

½ teaspoon Clear Vanilla Extract

Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla then continue to whip until stiff peaks form, Do not over beat. Make11/2

 To2 cups.

As an alternative, you can use frozen nondairy whipped topping or package topping mix. Thaw topping in refrigerator before coloring or using to decorate. Use packaged mix immediately after preparing .Don’t allow either to stay room temperature, as it becomes too soft for decorating. Store decorated cake in refrigerator until ready to serve.