Sturdy Whipped Cream (To Frost Cakes)

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.