- 1 cup Heavy cream
- 2 tablespoon Sugar
- 2 teaspoon Cornstarch/Cornflour ( a stabilizing agent)
- Few drops of Vanilla essence (optional)
2-Before you start, chill blade and bowl in the refrigerator for an hour.
3-Pour heavy cream or whipping cream to the chilled bowl..
4-Mix in sugar and cornflour. Cornflour/cornstarch helps whipped cream to holds its shape. It acts as a stabilizing agent.
5-Turn the mixer or hand blender to medium speed and start whipping the cream. Within 2- 3 minutes, the cream will start to get frothy and thicken up, keep mixing. All I need is a soft peak, so I whipped it for another 2-3 minutes and the whipped cream increased in volume and was very airy and thick.
6-To check if the whipped cream has the right consistency – remove the whisk/blender from the mixer/base. Turn it upside down and if the whipped cream maintains its soft peak firmly without falling off the blade – it’s ready to use and is perfect.
7-Whipped cream is all set and ready to use. Place it in the refrigerator to chill.
8-Put a dollop of whipped cream on fresh fruits and serve chilled.
9-Top your favorite cake or pie with freshly homemade whipped cream and enjoy!