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
vanilla.
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.
