I don't know what I am doing wrong. I have tried the Wilton Stabilized whipped cream icing recipe and the one here on CC and each time I make it and go back to use it its practically melted and it all liquid. My aunt wants REAL whipped cream on my cousin's b-day cake for this Sunday and I am having such a hard time. It turns to mush so fast even with a cold bowl and beaters.

Also, can I color this stuff. I just added blue americolor and it melted the cream. how do you use whipped cream without this happening??? Please help

Im sorry for the trouble that you are having. Whipped cream icing is very delicate. You have to to make sure everything is very cold, bowl, beaters, cream. Then after you make it, put it in the fridge, covered with plastic wrap, and when it set up firm enough to ice the cake, do it quickly, and return it to the fridge. Keep cake in fridge until ready to serve. Also make sure that you are beating the cream long enough.. and that you are using heavy whipping cream.

About the coloring, I have never added color to whipped cream icing, or for that matter ever seen it colored, so maybe its whats messing it up, so i would suggest to leave it out.

HTH,

Jenn

I use bakemark products, and I use whipped cream chantilly, it works exellent and taste great.

The stuff from the grocery store has a lot less fat in it that the professional grade stuff you can get at costco. Try that - the extra fat will help hold the emulsion. The only thing I can think is that you aren't beating it enough to begin with... If you are just icing a single layer cake you shouldn't need to do any stabilizing - maybe that is going wrong.

Also, I add colors to whipped cream all the time with no issue - so that should be fine.

What are you using to stabilize it? You can add more Confectioner's sugar a little at a time mixing well in between additions. Confectioner's has a cornstarch additive that will help thicken and stabilize. Be sure your not under whipping, sometimes it can take me up to 15 min with my hand mixer. Also make sure your not over mixing, this will break down the cream and give you soup. I have added colour to my cream and managed okay, but I have to mention I didn't use a liquid - I used very little gel, and powder. I have also airbrushed on my cream bases, simple designs - soft borders and edging, balloons, grass areas etc. Nothing too detailed. Also make sure you don't get to close and your airflow isn't too strong (if you have a brush with which you can control it) otherwise you just blow holes and craters in your cream. As always with anything dairy, keep it refridgerated. If you need to work on something else, even if it's just for 5 mins. put it in the fridge, among other things this will help to keep it stabilize and firm.

Sounds like you aren't whipping to stiff peaks?

Not sure what you are using to stabilize it, but I recommend a product called "Whip It" made by Oeteker. It's the best stabilizer I've found and doesn't leave a funny feel in the mouth the way gelatin can.

Also, make sure you are using heavy whipping cream. You can add one or two tablespoons of melted (and cooled to room temp) unsalted butter to every cup of heavy cream to add in even more milkfat.

Before I make whipped cream I always put a metal bowl and the beaters in the freezer for at least 10 minutes. This really helps the cream whip up. Also, make sure the cream goes straight from the fridge to the bowl, don't let it sit out before you start whipping.

Hope this helps!

Might I recommend using a gelatin to stabilize the whipped cream: 

https://www.chefiso.com/p/creme-chantilly-stabilize

This should allow the whipped cream to last for a very long time without melting, even at room temperature.

the only thing whipped cream needs to keep it from melting is to beat it properly -- remember it turns to butter if whipped too long -- so back off right before it turns to butter and you have whipped cream that will last for days -- end of story