I'm looking to try piping whipped cream icing, instead of buttercream -- what are the major handling differences the feel to it, different tips to use, any tricks or pitfalls I should be aware of? I've never done whipped cream icing before, but it was requested. I am used to a stiff buttercream, and would like to know the handling comparisons when piping it.

  • Oh, and I cannot use a meringue powder -- egg allergy.
    – user53461
    Commented Jan 7, 2017 at 1:49
  • Possible duplicate of Adjusting whipped cream to hold its shape longer? Commented Jan 10, 2017 at 19:00
  • Actually, I was looking for some of the piping differences--feel to it, tips, any tricks or pitfalls I should be aware of--rather than just how to stabilize the icing, although that information is helpful, too..
    – user53461
    Commented Jan 12, 2017 at 0:49
  • I see. That is a different question. Commented Jan 12, 2017 at 21:51

2 Answers 2


You could try adding a piping gel, such as the one found here, which contains no eggs or dairy.

Alternatively, the colder you keep the whipped cream icing, the better it will hold its shape. You could refrigerate the icing until immediately prior to serving which would help.


The main pitfall to whipped cream is that it has to be kept cold. Your hands will heat up the cream in the bag, causing it to lose volume and pipe sloppily.

Stabilizing the whipped cream will help. See (Adjusting whipped cream to hold its shape longer?) But mostly, you need to keep it cool:

  • Frequent rests, putting the bag in the fridge

  • Refill frequently

  • Keep the extras in the refrigerator

  • Don't let the room get too warm
  • Refrigerate the result immediately.
  • I'd suggest combining the answers and keeping the parts you think are relevant. You can also repost your answer about stabilization on the other question and link to it.
    – Cascabel
    Commented Jan 12, 2017 at 21:00
  • The answers already there are adequate, so I just changed my answer to link to that question. Commented Jan 12, 2017 at 21:49
  • Hm, I don't see any of the alternative stabilizers (except cream cheese) mentioned there, so you might still have something to add!
    – Cascabel
    Commented Jan 12, 2017 at 21:50
  • 1
    I realized that when I went to delete the other answer, so I did indeed re-post that answer to the other question. Thank you for your help. Commented Jan 12, 2017 at 21:51

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.