This is a stabilised whipping cream that is perfect for piping roses.
- 300ml carton whipping cream
- 3 tbsp icing sugar
- 1/2 tsp vanilla extract
- Place stainless steel mixing bowl and whisk into fridge to cool for around half an hour.
- Put ingredients into bowl and mix until mixture is thick, creamy and holds its shape.
- Add colouring if required and mix until combined. I used some Wilton gel colours as it is very concentrated and won’t add too much liquid to the mix.