Stabilized Whipped Cream Without Gelatin
This easy stabilized whipped cream uses cornstarch instead of gelatin to create a light, fluffy topping that holds its shape longer than regular whipped cream. Use it for piping, frosting cakes and cupcakes, or topping pies and layered desserts.
Servings 8
Equipment
- Stand mixer or handheld electric mixer
- Mixing Bowl preferably metal
- Measuring spoons
- Small mixing bowl
- Mini whisk
- Fine-mesh strainer optional
Ingredients
- 1 cup cold whipping cream
- 2 tbsp icing sugar
- 1 tsp cornstarch
- 1 tsp vanilla essence
Instructions
- Place the mixing bowl and whisk attachment in the freezer for at least 15 minutes. Keep the whipping cream refrigerated while the equipment chills.
- Add the icing sugar and cornstarch to a small bowl. Whisk thoroughly to remove visible lumps. For the smoothest texture, sift the mixture through a fine-mesh strainer.
- Pour the cold whipping cream into the chilled mixing bowl.
- Begin whipping on low speed. Gradually increase to medium speed as the cream starts to thicken.
- Continue mixing until soft peaks form. Reduce the mixer to low speed.
- Gradually add the icing sugar and cornstarch mixture approximately one teaspoon at a time, allowing each addition to blend into the cream before adding more.
- Add the vanilla essence or extract.
- Continue whipping on medium speed just until firm or stiff peaks form. Stop mixing as soon as the cream holds its shape.
- Use immediately or transfer to an airtight container and refrigerate until needed.
Notes
- Keep the cream, bowl, and whisk attachment cold.
- Add the icing sugar and cornstarch only after soft peaks begin to form.
- Sifting and slowly adding the dry mixture helps reduce the possibility of a powdery texture.
- Avoid overwhipping, which can make the cream grainy or cause it to separate.
- For the best texture and piping definition, use within 24 hours.
- Store leftovers in an airtight container in the refrigerator for up to 48 hours.
- Keep desserts made with whipped cream refrigerated.
- Freezing is not recommended for whipped cream intended for frosting or detailed piping.
- For an alternative stabilizer, replace the cornstarch with 1 tablespoon of instant vanilla pudding mix.