Hi everyone,
I just finished making my first icing using whipping cream, and it completely separated on me!!! Does anybody have any tips to prevent whipping cream from separating? It's like having water with my icing, and totally ruined the cake 
Thanks,
Was the recipe you used for a "stabilized" whipped cream icing?
If not that's why it separated.
Here's a link to one that I've used in the past.
http://allrecipes.com/Recipe/Stabilized-Whipped-Cream-Icing/Detail.aspx
So sorry your cake was ruined
I've done whipped cream twice and it turned out great without any stabalizer. I chilled the whipping cream, sugar, vanilla essence on my KA bowl for half an hour and then whip it. I believe you over beat it and that caused it to seperate. unlike buttercream icing you cannot beat it for too long.
Yup - sounds like you overbeat it. I never use stabilizers, unless I am adding lots of color or flavors.
If you are making a mocha flavor, you can beat in some chocolate pudding mix, and some instant coffee granules. I dissolve them in a little bit of cream first, them mix it in.
Beat to stiff peaks, and STOP. 
Hope that helps!
Over beating whipping cream = butter.
I don't think it would cause the whipped cream to separate and turn watery, that usually happens to whipped cream when it breaks down or it's left out of the fridge. IF we're speaking of actually whipping real heavy cream, that is. 
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