July 19, 2007

Stabilized Whipped Cream

I typically stabilize my whipped cream with unflavored gelatin. However, this is a recipe I think sounds good because it makes me wonder if it is similar to the whipped cream style icing grocery stores use? Perhaps. It's from Woman's Day and was published way back in 1992.

Stabilized Whipped Cream

1/4 cup powdered sugar
2-1/4 tsp. cornstarch
2 cups heavy (whipping) cream
1 tsp. vanilla extract

Refrigerate mixing bowl and beater blades at least 20 minutes until
cold. Mix powdered sugar and cornstarch in a small saucepan.
Gradually stir in 1/2 cup of the heavy cream until completely smooth.
Bring to a boil, stirring constantly. Reduce heat to low and simmer a
few seconds until as thick as pudding. Immediately remove from ehat
and scrape into a small bowl. Cool to room temperature, then stir in

Beat remaining 1-1/2 cups heavy cream in the chilled bowl with electric
mixer until beaters just start to leave marks in the softly whipped
cream. Add cornstarch mixture and continue beating until stiff peaks
form when beaters are lifted. Makes 3-3/4 cups.Print Friendly and PDF