Whipped Cream, Stabilized

By norsegal8

Cornstarch and powdered sugar are cooked with a little cream until the starch swells and thickens it. The mixture is then beaten into the softly whipped cream. This whipped cream will not water out for up to 24 hours. While using this method does not affect the consistency, it will not stabilize the cream enough to keep at room temperature. It is excellent for frosting a cake that will remain refrigerated until serving time or for making whipped cream several hours ahead of time to serve on the side.

Ingredients

• 2 tablespoon powdered sugar
• 1 teaspoon cornstarch*
• 1 cup heavy cream
• 1/2 teaspoon vanilla
• if your cream is very low in butterfat, use 1 1/4 teaspoons cornstarch

Preparation

Step 1

1. Refrigerate the mixing bowl and beaters for at least 15 minutes.

2. In a small saucepan place the powdered sugar and cornstarch and gradually stir in 1/4 cup of the cream. Bring to a boil, stirring constantly, and simmer for just a few seconds (until the liquid is thickened). Scrape into a small bowl and cool to room temperature. Add vanilla.

3. Beat the remaining 3/4 cup cream just until the traces of beater marks begin to show distinctly.

4. Add the cornstarch mixture in a steady stream, beating constantly. Beat just until stiff peaks form when the beater is raised.