Non-Runny Whipped Cream Method
"This is a must for cakes! If you want your cream to be stiff enough for frosting the sides of a cake and holding up even after you take the cake is out of the fridge. The cream will get stiff in seconds, so don’t over mix! From now on you will have the stiffest cream in no time!"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (22.8 g)
- Calories 79.6
- Total Fat - 7.4 g
- Saturated Fat - 4.6 g
- Cholesterol - 27.4 mg
- Sodium - 7.7 mg
- Total Carbohydrate - 3.2 g
- Dietary Fiber - 0 g
- Sugars - 2.1 g
- Protein - 0.4 g
- Calcium - 13 mg
- Iron - 0 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a small bowl mix the cornstarch with sugar; set aside.
Step 2
About 20-30 minutes before you plan on whipping the cream, place your metal bowl in the freezer.
Step 3
Remove the bowl from freezer.
Step 4
Place the cream into the bowl.
Step 5
When starting to whip the cream just go on medium speed for about 30 seconds, then increase to a high speed.
Step 6
Add the powder mixture while whipping on high speed, once it is just about stiff, taste and add in more confectioners sugar if you want.
Tips
- Electric mixer (heavy stand mixer works best)
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