Advertisement
Cornstarch-Stabilized Whipped Cream
- Makes:
2 cups
- Difficulty
Easy
Published 2009
Ingredients
| Volume | Ounce | Gram | |
| powdered sugar |
Method
Make the Cornstarch-Stabilized Whipped Cream
In a small saucepan, combine the powdered sugar and cornstarch. Gradually stir in ¼ cup of the cream. Bring the mixture to a boil, 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.
<Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe