Stabilized Whipped Cream Frosting - ever wonder how bakeries use real whipped cream but it doesn't fall apart? This is how: * I just add 1 tablespoon instant pudding per 1 cup heavy cream and whip. It will hold forever~Per a pinner. Blogger's recipe calls for gelatin.
"People will swear these are from a fancy bakery," Use a serrated knife to cut the crust off a pound cake, then slice the cake into one-inch squares. Place them on a cooling rack with parchment paper underneath, pour icing over the squares, and let set for an hour. 60-second icing recipe? Mix four tablespoons of water to two cups of sifted confectioner's sugar. Tint the mixture by stirring in a bit of gel food-coloring.