Food & Cooking Recipes Dessert & Treats Recipes Whipped Cream for Piping 2.5 (33) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Easy to make, this version of the classic is sweetened with condensed milk, which acts as a stabilizer, making the cream good for piping. Ingredients 1 cup heavy cream ¼ cup sweetened condensed milk 2 tablespoons maraschino cherry juice (optional) Directions In a large mixing bowl, whisk the cream until it begins to thicken and hold shape. Add the milk, and continue whisking until firm peaks form when lifting the whisk from the cream. To make cream pink: Fold in cherry juice. If not using immediately, store, covered, in the refrigerator up to 1 hour. To pipe: Fill a large pastry bag fitted with a #828 Ateco star tip with the whipped cream; squeeze desired amount on top of ice cream treats as a garnish. Rate it Print