Sturdy Whipped Cream (To Frost Cakes)
Recipe: #13688
August 08, 2014
Categories: Desserts, Cakes, One-Pot Meal, Gluten-Free, Low Sodium, No Eggs, Vegetarian, Heavy Cream, more
"Most always, whipped cream is prepared just before it’s served, because if it sits around it gets runny in no time. This make-ahead version stays fluffy by first cooking some of the cream with cornstarch to create a paste, the cooled paste is then whipped into the rest of the cold cream, stabilizing it for up to 3 days in the fridge. Amounts are enough to frost the middle and sides of 12-14 serving size two-layer cake"
Original is 14 servings
Ingredients
Nutritional
- Serving Size: 1 (60.9 g)
- Calories 214.3
- Total Fat - 19.2 g
- Saturated Fat - 11.9 g
- Cholesterol - 70.5 mg
- Sodium - 21.1 mg
- Total Carbohydrate - 10.5 g
- Dietary Fiber - 0 g
- Sugars - 7.2 g
- Protein - 1.1 g
- Calcium - 33.6 mg
- Iron - 0 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the sugar and cornstarch in a medium saucepan. While stirring constantly, pour in 1 1/2 cups of the cream. Place the pan over medium heat and, stirring constantly, bring to a boil (the mixture will be lumpy, but it’ll smooth out). Remove from the heat, stir in the vanilla, and let cool completely, about 1 hour.
Step 2
When the cornstarch-cream mixture has cooled, pour 2 1/4 cups of the cold cream into the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until tracks begin to show in the cream, about 2 minutes. With the mixer still on, slowly add half of the cornstarch-cream mixture (about 3/4 cup) and continue whisking until stiff peaks form, about 1 to 2 minutes more. Transfer to a large bowl and repeat with the remaining 2 1/4 cups of cream and remaining half of the cornstarch-cream mixture.
Step 3
Place in the bowl and stir to combine. Refrigerate until ready to assemble the cake.
Tips
- Stand mixer fitted with a whisk attachment
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