Omgosh, THANK YOU for this WONDERFUL whipped frosting!!! I just made it today, 11/20/2020, and the whole family LOVED it!!! Put it on top of Blue Velvet Cake and colored it laveder. It was a total HIT! Next time I'm adding coconut flavouring to whipped topping, can't wait!😉😍😍😍 For anyone curious, TRY IT, you'll LOVE IT too!😉
🙋♀️Hello, In case someone doesn’t have cornflour(corn starch) to stabilized your whipped cream you may also use gelatin dissolved in a little water. I also discovered that by adding some of my chocolate ganache (white or dark chocolate) to my whipped cream it not only stabilizes it but it also replaces the sugar I would normally add to my whipped cream. I hope my info adds to an already WONDERFUL VIDEO! 😁👍 Take care and happy baking, Dee😊
YESSS!!! The gelatin ring a bell; I think that is what my Mom used to use and it was really good with almond extract. It was my Dad's favorite with her famous brandy wedding & birthday cakes... Thanks so much!!! 😍👩🏻🍳 Happy Holiday Season to you and your loved ones🎄🕊💒🙌✨🎆🎊💝
OMG. Thank you sooo much for your video. I wish I have found your video long a go. I’m very happy, now I’m felling confident to decorate my cakes. WOW!!!!God bless you. 👍👍👍👍
HOW TO MAKE: -put bowl in fridge for 30 minutes -Take 1 and 1/2 cup chilled whipped cream -whipped cream should chill at least 6 hrs -Take ice water -mix it 3 minutes -1/3 cup powder sugar -2tsp corn flower -Few drops of vanilla extract -DONE
@@febeanncastro4303 I try it and I dont like it with cornstarch (corn flour). Feels weird. Use gelatin or another stabilizer. The recipe without the starch is tasty and amazing. Another thing that I did is overbeat a little bit but maybe you wont that. For me was ok and the extra beat gives to the whipped cream stability. But like I said, I like it but maybe for you will not work.
@@ruhi15285 if using icing sugar you won't need to use cornflour - or if you do only add a tiny bit as needed as most icing sugar already has cornflour in it. You can also use granulated white sugar/caster sugar, though it tends not to dissolve as well and you will definitely need to add either cornflour or gelatin to stabilise 🙂
In case anyone wants a KETO version of this just sub the sugar with allulose or stevia (but stevia has a horrible aftertaste, IMO), and sub the cornstarch w/gelatin; or if you don't eat meat products sub the gelatin with agar-agar powder (it's a vegetarian gelling agent derived from from red algae, instead of animals.). Some cultures use agar-agar "threads," instead which i guess is the form it is in before it is ground into a powder, which is the most common form in the U.S.
To all the people asking about leaving it at room temp, don’t do that. If it’s out for more than 2 hours at room temp it will start to become unsafe to eat. Cover it and leave it in the fridge, it should last for maybe a week
Powdered sugar already has cornstarch in it. The extra corn starch will give the whipped cream a sticky thick texture. The separate cornstarch will help stabilize the cream if sweetening with granulated sugar.
Was there any taste difference due to the addition of corn flour? Was it stiffer than the normal whipping cream? I appreciate your reply as I am about do my kid's birthday cake
@@gayathriraju4713 no. Corn flour/corn starch has absolutely no taste so it didn't take away from the lovely whipped cream taste. This recipe is flawless and stood up to Trinidad's heat!
Thanks a loads you saved me today, made a whole bunch of whip cream for frosting and it became curdled. But tried you recipe today and it came it amazing !!!!!
Uhh it curdles cause you overbeat it. Once you feel like the consistency is perfect, just leave it. Beating it any further will just separate the cream and create butter.
The first time I tried to make whipped cream it failed. However, this recipe saved me ! Instructions and tips were really easy to follow and highly recommend this recipe for those making whipped cream for the first time 👍 Little tip: I used just 1 tsp of cornstarch and it held up nicely enough
I once whipped up some heavy cream, powdered sugar, and vanilla extract together and somehow the cream was so sturdy. I was so confused why it wasn’t melting when I put it in my hot chocolate. 😂
Yes but very little. I made whip with icing sugar and it still was not stabilized, but it’s fine if you’re going to eat it right away- not thick enough for a whipped cream frosting
Thanks a lot i was deciding to make a party but I was worried and asking muself how to make a cake without a cream. Then i searched on youtube to make but i didnot find anything itresting than I saw this thank really a lot. Because I was making a Christmas party because my family. And it is so easy whipped cream for cakes🎂🎂🎂🍭
I am going to amul fresh cream.lots of people are saying that it's going to melt but if i will use corn flour will the corn flour make it stable??..nd ever after adding corn flour the taste won't change know??
