THE SECRET TO STIFF WHIPPED CREAM
Whip the cream in a metal bowl – no plastic, no porcelain – just metal works right!
About 15 minutes before you plan on whipping the ream, place your metal bowl in the freezer!
When starting to whip the cream (with your electric hand mixer), just go on medium speed for about 30 seconds! After that go to full speed.
Get your “magic powder” ready before you start! It’s simply 1tbl cornstarch and 1tbl powdered sugar.
Adding that to your cream while whipping will make it stiff faster and keeping the stiffness longer!
Add after you went to high speed whipping!
If you want your cream to be stiff enough for even icing the sides of a cake and staying on after the cake is out of the fridge, simply mix in some of your favorite pudding powder (of course fat and sugar free). Caution! The cream will get stiff in seconds, so don’t overmix or you won’t have a chance to spread it anymore!
So with that being said, nothing can go wrong anymore! From now on you will have the stiffest cream in no time!
Source and photo: Hungry Little Girl.