Make Ahead Whipped Cream Recipe

1. 1

   Place the sugar and cornstarch in a small saucepan.

2. 2

   While stirring constantly, pour in 3/4 cup of the cream.

3. 3

   Place the pan over medium heat and, stirring constantly, bring to a boil (it will be lumpy, but will smooth out).

4. 4

   Remove from the heat, stir in the vanilla, and let cool completely, about 45 minutes.

5. 5

   Meanwhile, place the remaining 2 1/4 cups cream in the bowl of a stand mixer and refrigerate.

6. 6

   When the cornstarch mixture has cooled, fit the chilled bowl of cream onto the stand mixer.

7. 7

   Using the whisk attachment, whisk on medium speed until tracks begin to show in the cream, about 2 minutes.

8. 8

   With the mixer still on, slowly add the cornstarch mixture and continue whisking until stiff peaks form, about 1 to 2 minutes more.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.