Whipped Cream Frosting
- Chilled mixer bowl & wire beater & beater
- 1/4 cup powdered sugar
- 2 1/2 teaspoons cornstarch
- 2 cups Heavy whipping cream, divided (1/2 + 1 1/2 CUP)
- 1 teaspoon Pure vanilla extract
Adapted from keyingredient.com
Place metal bowl and wire whisk beater or beaters in freezer to chill.
In a small saucepan combine the
powdered sugar and cornstarch whisk until mixed.
Slowly whisk in
1/2 CUP heavy cream
whisk until smooth.
Place on medium heat and stir constantly to prevent scorching at the bottom stir constantly until mixture thickens and almost comes to a boil.
Remove from heat, transfer to a bowl and set aside stirring occasionally until it reaches room temperature.
In the chilled bowl combine the remaining
1 1/2 cups of heavy cream and the vanilla
beat with the chilled whisk of your stand mixer until the cream begins to hold shape.
While still beating add the powdered sugar mixture a little at a time.
Beat just until the mixture forms stiff peaks when the beater is raised and is spreadable.
Add vanilla and
be careful not to overbeat.