Typically, you make whipped cream just before you serve it—if it sits around it gets runny in no time. This make-ahead version, though, stays fluffy. You start by cooking some of the cream with cornstarch to create a paste. Cooled, this paste is whipped into the rest of the cold cream, stabilizing it for up to 3 days in the fridge or for a few hours out at room temperature. You can use this longer-lasting whipped cream in place of regular in pies (our Chocolate Mousse Pie, for instance), cakes (this White Cake with Lemon-Lime Curd is ideal), or good old Strawberry Shortcakes. This recipe makes enough whipped cream to frost 1 (8-inch) layer cake.
- Yield: About 5 cups
- Difficulty: Easy
- Total: 1 hr
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 3 cups cold heavy cream
- 1 1/2 teaspoons pure vanilla extract
- Place the sugar and cornstarch in a small saucepan. While stirring constantly, pour in 3/4 cup of the cream. Place the pan over medium heat and, stirring constantly, bring to a boil (it will be lumpy, but will smooth out). Remove from the heat, stir in the vanilla, and let cool completely, about 45 minutes. Meanwhile, place the remaining 2 1/4 cups cream in the bowl of a stand mixer and refrigerate.
- When the cornstarch mixture has cooled, fit the chilled bowl of cream onto the stand mixer. Using the whisk attachment, whisk on medium speed until tracks begin to show in the cream, about 2 minutes. With the mixer still on, slowly add the cornstarch mixture and continue whisking until stiff peaks form, about 1 to 2 minutes more. The whipped cream can be refrigerated in an airtight container for up to 3 days or left out at room temperature for up to 3 hours.