Thanks Eleanor, for the whipped cream recipe, It worked great. Does anyone know if I can keep

[dawnnys]

the cupcakes that I am frosting with it unrefrigerated for a few hours? It's for a bake sale, and they will probably be in a covered cake pan until the last one gets sold.

Never-Weep Whipping Cream

1 pint whipping cream

2 tablespoons dry vanilla instant pudding mix (fold over paper envelope it comes in and keep for future use (1 box does about 3 batches of whipped)

1 teaspoon powdered sugar, more to taste for sweetened whipped cream

1/2 teaspoon vanilla extract

Whip all ingredients together until firm peaks form. Cover leftovers tightly, preferably in an air-tight plastic container. This stays the same consistency until used. It will keep for a week in the fridge without deflating.

 

[elenor]

I called a pastry shop where they make fancy torts iced and filled with

real whipped cream. They said if you put the pastry out frozen - 4 to 5 hours. If not frozen about 2 hours. I've had triffle and cream filled cake out for quite a while without any problems. Good Luck with your bake sale.

 

[dawnnys]

Thanks!!