HOw do you make the whipped cream kind of icing like for cakes and cupcakes?

Answer 1

Here it is:

Stabilized Whipped Cream Icing

"This cream holds up longer on pies because it doesn't separate. Gelatin stiffens whipped cream and makes the texture seem fuller and slightly spongy. May be used to top a pie or frost a cake."
Original recipe yield: 2 cups

INGREDIENTS
1/4 cup cold water
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
1 tablespoon white sugar
1/2 teaspoon vanilla extract
DIRECTIONS
Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately

Answer 2

This is just a short cut, but it works well. Heat a container of fosting in the microwave 20 seconds, add an 8 oz thawed cool'whip and stir well.

Answer 3

2 cups of powder sugar and 2 tablespoons of milk, stir them together and you'll have a creamy icing

Answer 4

this is like what I use



http://www.cooks.com/rec/doc/0,176,144168-241197,00.html