Cornstarch-Stabilized Whipped Cream

Preparation info

  • Difficulty


  • Makes

    2 cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


powdered sugar tablespoons 0.5 ounce 14 grams
cornstarch 1 teaspoon . .
heavy cream 1 cup (237 ml), divided 8.2 ounces 232 grams
pure vanilla extract ½ teaspoon (2.5 ml) . .


Make the Cornstarch-Stabilized Whipped Cream

In a small saucepan, combine the powdered sugar and cornstarch. Gradually stir in ¼ cup/59 ml of the cream. Bring the mixture to a boil to activate the cornstarch, stirring constantly, and simmer for a few seconds just until thickened. Scrape the mixture into a small bowl and allow it to cool just to room temperature. Stir in the vanilla.

In a chilled mixing bowl, beat the remaining cream just until traces of the beater marks begin to appear. Add the cooled cornstarch mixture in a steady stream, whipping constantly. Whip just until stiff peaks form when the beaters are raised.