I like whipped cream frosting but making it is just so difficult. Making it to hold on a cake without melting is even more difficult. I bought a packet of whipping cream for the failed Anna Olson Chocolate Tart and it was about to expire. Having no ideas how to use it up (other than whipping it to make whipped cream), I gave up and decided to give whipped cream another go.
I had a bad experience replacing agar powder for gelatine to make stabilised whipped cream, and seeing that this recipe looks like another version of “stabilised” whipped cream I decided to give it a try.
And the results was better than I expected! It holds so well on a cake! And the picture was taken two days after the cream was whipped. Still holding its shape!
And last but not least, I think it has something to do with the whipping cream. I changed brand this time round and whipped it in a bowl of ice.
- 1/4 cup icing sugar
- 2&1/2 teaspoons corn flour
- 2 cups whipping cream
- 1 teaspoon vanilla extract
- Place metal bowl and wire whisk beater or beaters in freezer to chill.
- In a small saucepan (make sure it is small!), mix the icing sugar and corn flour. Slowly pour in 1/2 cup whipping cream while whisking, until smooth.
- Place on medium heat and stir constantly until mixture thickens and almost comes to a boil. Remove from heat and let cool, stirring it occasionally.
- In the chilled bowl, add the remaining whipping cream and the vanilla extract. Beat until the cream begins to hold shape.
- Add in the icing sugar mixture while still beating. Beat just until stiff peaks are formed when the beater is raised. Do not over beat.
Makes enough to frost 48 cupcakes
** I topped these delicious brownie-like chocolate cupcakes with the whipped cream. (BBC Good Food’s becoming one of my favourite recipe sources because the recipes are usually great and the plentiful comments are usually quite honest and accurate! )