***** I've made this cake many times, using only half of the cream of coconut, and the condensed milk. I decided to make this recipe for the icing. This was my first time using heavy whipping cream. I searched for tips to stabilize it. I added 1 tsp of powered milk and 1 tsp of corn syrup before beating the cream. I then beat on medium until it had thickened and you could see the beater tracks in it. Then I added the sugar, and flavoring and I used confectioners sugar and increased it to 6 Tab. Then I turned my mixer up higher and beat, until it could stand in peaks. Very good. I was hoping by using the stabilizers this would not 'weep' or disappear on my cake. So far, so good. Will see how it does after sitting overnight.

Reviewed On: Jan. 30, 2013