My mom is making a cake tomorrow morning and just asked me about getting stabilized whipped cream smooth. I have never made it, but she said she keeps getting grains or clumps of geletin in the icing and was wondering what she is doing wrong. Any ideas quick? TIA

I'm sure this is too late for you now but next time try the wilton stabilized wc icing recipe on their site. It is super easy to make, holds up well, you can pipe simple borders with it.

d