A quick and easy way to make stabilized whipped cream that stays in shape longer and is great for decorating cakes and cookies.
Ingredients: 1 cup heavy whipping cream. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract. 1 tablespoon cornstarch. 2 tablespoons cold water.
Instructions: In a small bowl, mix cornstarch and cold water to create a smooth slurry. Transfer the slurry to a saucepan and heat over medium heat, stirring constantly until it thickens into a paste. Allow it to cool completely. In a large mixing bowl, whip the heavy whipping cream until soft peaks form. Add powdered sugar and vanilla extract to the whipped cream. Continue whipping until stiff peaks form. Gently fold in the cooled cornstarch paste until well combined. Refrigerate the stabilized whipped cream for at least 30 minutes before using. Serve on top of your favorite desserts or use as a filling in cakes and pastries.
Prep Time: 15 minutes
Cook Time: 5 minutes
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