Whipped Cream, Stabilized

By mariannefeldman

The Cake Bible, Rose Levy Beranbaum p 255
see book for other methods & for lower fat cream

Store: up to 24 hrs refrigerated; it will not water out
Pointers: Cornstarch mixture must not be warm when added to cream;
The cream must be cold when beaten.
Do not overbeat

Ingredients

• powdered sugar: 2 tbs (equals 0.5 oz or 13 grams)
• cornstarch: 1 tsp (If cream is very low in butterfat, 1 1/2 tsp cornstarch)
• heavy cream: 1 liquid cup = 8 oz = 232 grams
• vanilla: 1/2 tsp

Preparation

Step 1

Refrigerate the mixing bowl & beater for at least 15 mins
In small saucepan place powdered sugar & cornstarch & gradually stir in 1/4 cup of the cream.
Bring to a boil, stirring constantly, & simmer for just a few second (until the liquid is thickened)
Scrape into small bowl & cool to room temp
Add vanilla
Beat the remaining 3/4 cup cream just til traces of beater marks begin to show distinctly
Add the cornstarch mixture in a steady stream, beating constantly
Beat ust until stiff peaks form when the beater is raised