Stabilized Whipped Cream with Cornstarch (Easy Recipe)

Bowl of Stabilized Whipped Cream with Cornstarch piped into a soft white cloud on a wooden surface.

Stabilized Whipped Cream with Cornstarch (Easy Recipe)

Stabilized Whipped Cream with Cornstarch is the four ingredient trick that holds its piped peaks for three days in the fridge without weeping or deflating.

Course Condiment, Dessert

Cuisine American

Keyword Stabilized Whipped Cream with Cornstarch

Prep Time 8

Total Time 8

Servings servings

Calories 112kcal

Author Jason Decker

Ingredients

2 cups heaving whipping cream
4 tablespoons powdered sugar
1 tablespoon cornstarch
1 teaspoon vanilla bean paste or extract

Instructions

Add the cream to the bowl of a stand mixer (or hand mixer), stir in the powdered sugar, adding slowly. On medium-low speed whip the cream to form soft peaks.
2 cups heaving whipping cream, 4 tablespoons powdered sugar
Slowly add in the remaining ingredients until incorporated and whip until hard peaks form. Just until the cream will stand up on its own. Do not overwhip or you will have butter!
1 tablespoon cornstarch, 1 teaspoon vanilla bean paste

Video

Notes

This does need to be refrigerated to last longer see my tips above on how to store.
You can easily make this different flavors by adding extracts or other mix-ins.
You can swap out vanilla bean paste for equal amounts of vanilla extract if you don't have that on hand.
Make sure you bowl and heavy cream are cold, I feel this produces the best whip cream.
If you like a less sweet version just use less powdered sugar.
You can also use regular granulated sugar as well, but we prefer powdered as you won't have any graininess in your recipe.

Nutrition