Piping whipped cream

[LeonardoAcropolis]

Morning!

I'm decorating a cake with whipped cream rosettes, however in the past the cream has become too stiff in the process, even though I'm only whipping the cream enough to hold its shape, and the rosettes look grainy. my ideas how to prevent this?

It's overwhipped if it's looking grainy, minimum amount of handling once it has reached holding shape stage, too much stirring/manipulating/squeezing of it into piping bag can continue to firm it up. Are you adding something to it or just plain cream?

Hello, thanks for your reply, I'm not overwhipping the cream as far as I know, and I'm handling it as carefully as I can. It's one of those fine arts, I guess.

After my OP, I did decorate my cake carefully and it didn't come out too badly. I added icing sugar to the cream.

Icing sugar thickens it usually as there is nearly always cornflour in the icing sugar to stop it clumping, has a stablilising effect on the cream which can be handy for a filling, not so much for piping!